Indian tea biscuits

Indian tea biscuits

Anjum's Indian Vegetarian Feast
Emma Lee

These are eaten with Masala Chai, as biscotti are taken with coffee in Italy. I always ate these biscuits at relatives’ homes in India; they are quite addictive, not too crunchy, not too soft and not too sweet. I’ve rediscovered them recently and they are as moreish now as they were then. I like them plain, but you can further embellish them with nuts as if they were biscotti, if you prefer.


Quantity Ingredient
90g unsalted butter, softened, plus more for the tin
95g caster sugar
3 eggs
120g plain flour
3/4 teaspoon baking powder
pinch salt
1/2 teaspoon ground cardamom or ginger, (optional)
2 tablespoons whole milk


  1. Butter a 17.5 cm square tin and line with baking parchment. Preheat the oven to 180°C. Beat the sugar and butter until soft and creamy. Beat in the eggs, one at a time. Sift the flour with the baking powder and add to the mixture with the salt and spice, if using. Mix well, then stir in the milk. Pour the batter into the tin, place on the middle shelf of the oven and cook for 30–35 minutes, or until a toothpick in the centre comes out clean and it is springy to touch.
  2. Once it is cool enough to handle, halve the cake, then cut across into 2 cm-thick biscuits. Place cut side down on a baking sheet. Reduce the oven temperature to 150°C and bake the biscuits for 70–80 minutes, or until they are golden with browned edges. (You can bake them for less time for a softer biscuit.)
  3. Cool and store in an airtight tin. They last well for two weeks.
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