Black Pepper Biscuits, Savoury Black Pepper Garlic Biscuits

Recipe for easy savoury biscuits with black pepper and garlic. Perfect beginners recipe. Recipe with step by step pictures.

This is a very easy to do savoury biscuits and is perfect for beginners who are new to baking as this recipe is so forgiving. Its perfect for snacking or for your Christmas gifts. Do try it at home. These savoury biscuits are a winner. The texture of these biscuits is similar to that of a cracker.

Take a bowl and add in the maida (all purpose flour), powdered sugar, baking powder, salt and black pepper. Let the butter be at room temperature. Note: You can powder regular granulated sugar in a mixie and use it for the recipe.

Add in the garlic bread seasoning powder. Its widely available in many departmental stores or you may buy it online here below.

Mix everything by hand so the butter gets evenly mixed. The mixture will now have a sandy texture after incorporating butter.

Add in the milk and knead the dough for a couple of minutes. (If the dough is very dry, feel free to add in a few tablespoon of milk)

Knead for a couple of minutes till a smooth dough is formed. Rest the dough for 20 minutes.

Take a piece of dough and roll the dough into thin sheets using a rolling pin on a work surface that is slightly dusted with flour. Do not use too much flour while rolling the dough. It will make for hard cookies.

Cut the edges and cut the sheets into small squares or into desired shapes. Bake the biscuits in a preheated 180 C oven for 20 minutes.The biscuits are done when it becomes golden on top.

Note: Preheat the oven for 15 minutes. This recipe can be done in batches. When one set of biscuits is getting baked, prepare for the next set. It is not necessary that the entire batch of cookies needs to be baked at one go.

You can also make these biscuits using cookie cutters. Roll the dough into thin sheets and stamp out the biscuits in desired shapes and sizes.

Let the rolled dough be thin so the biscuits bake to a crisp consistency.

The dough scraps can be used again. Just gather and roll it again and use it.

Bake the biscuits in a preheated oven for 20 minutes.The biscuits are done when it becomes slightly golden on top.

Once the cookies are baked, let it cool to room temperature. Store it in an air tight container and use it for up to a week.

• 280 grams maida (all purpose flour)
• 50 grams unsalted butter, at room temperature
• 30 grams powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoon garlic bread seasoning
• 1 teaspoon black pepper powder
• 3/4 cup milk

1. Take a bowl and add in the maida (all purpose flour), powdered sugar, baking powder, salt and black pepper. Let the butter be at room temperature. Add in the garlic bread seasoning powder.
2. Mix everything by hand so the butter gets evenly mixed. The mixture will now have a sandy texture after incorporating butter.
3. Add in the milk and knead the dough for a couple of minutes. (If the dough is very dry, feel free to add in a few tablespoon of milk)
4. Knead for a couple of minutes till a smooth dough is formed. Rest the dough for 20 minutes.
5. Roll the dough into thin sheets using a rolling pin on a work surface that is slightly dusted with flour. Do not use too much flour while rolling the dough. It will make for hard cookies.
6. Cut the edges and cut the sheets into small squares or into desired shapes. Bake the biscuits in a preheated oven for 20 minutes.The biscuits are done when it becomes golden on top.
7. You can also make these biscuits using cookie cutters. Roll the dough into thin sheets and stamp out the biscuits in desired shapes and sizes. Let the rolled dough be thin so the biscuits bake to a crisp consistency.
8. Bake the biscuits in a preheated 180 C oven for 20 minutes.The biscuits are done when it becomes slightly golden on top.
9. Once the cookies are baked, let it cool to room temperature. Store it in an air tight container and use it for up to a week.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: biscuits
• Cuisine: Continental

• 280 grams maida (all purpose flour)
• 50 grams unsalted butter, at room temperature
• 30 grams powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoon garlic bread seasoning
• 1 teaspoon black pepper powder
• 3/4 cup milk

1. Take a bowl and add in the maida (all purpose flour), powdered sugar, baking powder, salt and black pepper. Let the butter be at room temperature. Add in the garlic bread seasoning powder.
2. Mix everything by hand so the butter gets evenly mixed. The mixture will now have a sandy texture after incorporating butter.
3. Add in the milk and knead the dough for a couple of minutes. (If the dough is very dry, feel free to add in a few tablespoon of milk)
4. Knead for a couple of minutes till a smooth dough is formed. Rest the dough for 20 minutes.
5. Roll the dough into thin sheets using a rolling pin on a work surface that is slightly dusted with flour. Do not use too much flour while rolling the dough. It will make for hard cookies.
6. Cut the edges and cut the sheets into small squares or into desired shapes. Bake the biscuits in a preheated oven for 20 minutes.The biscuits are done when it becomes golden on top.
7. You can also make these biscuits using cookie cutters. Roll the dough into thin sheets and stamp out the biscuits in desired shapes and sizes. Let the rolled dough be thin so the biscuits bake to a crisp consistency.
8. Bake the biscuits in a preheated 180 C oven for 20 minutes.The biscuits are done when it becomes slightly golden on top.
9. Once the cookies are baked, let it cool to room temperature. Store it in an air tight container and use it for up to a week.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: biscuits
• Cuisine: Continental

Find it online : https://www.kannammacooks.com/black-pepper-biscuits/

Recipe for Nei Urundai – Ghee Laddu. Traditionally made in Tamilnadu for Christmas. Recipe with step by step pictures.

Nei Urundai is something that I remember fondly from my childhood during Christmas time. Nei Urundai, sweet biscuits and savories like mixture and murukku would come from my neighbour Paulson’s home. Not everyone baked Plum Cake then. Nei Urundai is predominantly made with rice flour. Many people use the term Nei Urundai and Pasi Paruppu Urundai (green gram laddus) interchangeably. Nei Urundai is closely connected to Christmas in Tamilnadu. When Stella posted the recipe for Nei urundai, I was immediately hooked and I am so glad I tried this recipe. It brings back a lot of memories filled with Christmas carol at Paulson’s home with endless supply of Mango Rasna (The tang of our days). Do try this melt in your mouth Nei Urundai.

You will need a weighing scale for this recipe. Dear readers, I do not have cup measurements for this recipe. Weighing is more precise and accurate when making desserts. Here is what I recommend.

We will be making our own rice flour for this recipe. In case if you do not have time, you can use readymade idiyappam flour for this recipe instead of home made flour. Soak raw rice in water for half an hour. Drain the rice and allow it to dry on a cloth for a couple of hours.

Grind the rice to a fine powder in a heavy duty mixie. It is important that the rice is ground fine. Fine rice powder will give a melt in your mouth texture to the final urundai.

Sieve the rice using a fine mesh sieve. Grind the coarse rice that did not pass through the sieve again till you get a fine powder.

A heavy duty Indian mixie does the job well and here is what I use and recommend.

Dry roast the split moong dal on a low flame till the lentils are nutty and aromatic. Remove from heat and set aside to cool.

Grind the lentil to a fine powder.

Sieve the powder. Grind the coarse lentil that did not pass through the sieve again till you get a fine powder. Set aside.

Grind the sugar along with cardamom to a fine powder. Set aside.

Heat a heavy sauce pan on low heat and dry roast the rice flour and lentil powder on a very low flame. Dry roast until the flour and the lentil powder starts smelling nutty and very hot to touch. Add in the powdered sugar mixture. Make sure the flame is set to low.

Make a well in the center of the pan and add in the ghee.

Mix well for a couple of minutes.

Remove from heat and let the mixture slightly cool a bit. When the mixture is still hot enough to handle, make small bite size balls.

Once the balls are cool, store the balls in an air tight container for up to two weeks.

• 250 grams Rice Flour (Homemade flour or Idiyappam flour)
• 50 grams Split Moong Dal
• 150 grams Sugar
• 6 Cardamom
• 100 grams ghee

1. Dry roast the split moong dal on a low flame till the lentils are nutty and aromatic. Remove from heat and set aside to cool.
2. Grind the lentil to a fine powder. Sieve the powder. Grind the coarse lentil that did not pass through the sieve again till you get a fine powder. Set aside.
3. Grind the sugar along with cardamom to a fine powder. Set aside.
4. Heat a heavy sauce pan on low heat and dry roast the rice flour and lentil powder on a very low flame. Dry roast until the flour and the lentil powder starts smelling nutty.
5. Add in the powdered sugar mixture. Make sure the flame is set to low.
6. Make a well in the center of the pan and add in the ghee.
7. Mix well for a couple of minutes.
8. Remove from heat and let the mixture slightly cool a bit. When the mixture is still hot enough to handle, make small bite size balls.
9. Once the balls are cool, store the balls in an air tight container for up to two weeks.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: Tamilnadu