°1/4 Tepid Water (125F)
°1 teaspoon sugar
°1 tin (1/4 ounce) fast-rising instant yeast (2 1⁄4 tsp)
° 2 1⁄2 cups of multipurpose flour (best white lily flour)
° 1/4 cup sweetheart sugar
°1 teaspoon of baking powder
° 1/2 teaspoon baking soda
°1 teaspoon salt
° 1/4 cup unsalted chopped butter + more to brush cookies
°Milk grade 1 ° C
°1 tbsp heavy whipped cream
Firstly, prove yeast by adding warm water and sugar to a measuring cup or glass bowl.
Let the yeast stiffen as you move on to the next step.
In a bowl, sift or mix sugar, flour, baking powder and baking soda also salt.
Using a pastry mixer, cut the butter and ghee until the mixture looks like a small crumb.
Prepared well in the center of the bowl and poured into the mix of yeast and milk, it is perverse to combine yeast and milk.
Next, start pushing the flour mixture into the well, until everything is combined and the paste forms.
Precise working surface and stir the paste into the working surface.
Dough dough to combine all crumbs until you get a pile of soft, fluffy dough.
Fold the dough several times (this will create layers in the final cookie).
Roll the dough into a 1-inch-thick rectangle.
Use a 2.5-inch circular cookie cutter, and cut 8-10 cookies. (Don’t flip the knife, just go down and pull)
Place the biscuits in an oil frying pan, 12cm away. Cover the pan with plastic wrap and place in a very warm and air-free place. Leave for an hour, then preheat the oven to 400F.
Remove the plastic casing and gently wipe down the surfaces with a light layer of heavy whisking cream. (This will help brown)
Bake for 10-12 minutes. (Check this at 8 minutes mark) Place the oven on a low doll at the last minute to make golden surfaces (make sure to check it repeatedly while cooking to avoid burns)
Greased with butter once out of the oven