Parle-G Biscuits
Recreate India's most beloved tea-time biscuit at home! These crisp, light, and mildly sweet biscuits have that classic milky flavor, perfect for dipping in a hot cup of chai.
For 4 servings
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large bowl, sift together the maida, milk powder, cornflour, baking powder, baking soda, and salt. Mix well and set aside.
In another bowl, cream the softened butter and powdered sugar using an electric mixer or a whisk until the mixture is light, pale, and fluffy, about 3-4 minutes.
Add the vanilla essence to the butter-sugar mixture and mix well. Gradually add the dry ingredient mix to the wet ingredients, mixing on low speed until a crumbly dough forms.
Add 1-2 tablespoons of cold milk, a little at a time, and gently knead to form a stiff but smooth dough. Do not overwork the dough. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
Place the chilled dough between two sheets of parchment paper and roll it out evenly to about 1/8-inch thickness. Use a sharp knife or a cookie cutter to cut the dough into small rectangles.
Arrange the cut biscuits on the prepared baking sheet, leaving a little space between them. You can use a fork to gently dock the surface for the classic look.
Bake for 10-12 minutes, or until the edges are light golden brown. Keep a close eye on them as they can burn quickly.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will become crisp as they cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chilling the dough is a crucial step. It helps the biscuits hold their shape and prevents them from spreading too much while baking.
- 2Roll the dough as evenly as possible to ensure all biscuits bake uniformly.
- 3Do not overmix the dough once the flour is added. Overmixing develops gluten and results in hard, tough biscuits.
- 4For that authentic Parle-G look, you can gently score the iconic lines with a skewer before baking.
- 5Store the completely cooled biscuits in an airtight container at room temperature. They will stay crisp for up to a week.
- 6Every oven is different, so start checking the biscuits around the 10-minute mark to prevent burning.
Adapt it for your goals.
Vegan
Replace butter with solid vegetable shortening or a good quality vegan butter. Use plant-based milk like almond or soy milk instead of dairy milk.
gluten freeGluten free
Substitute maida with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum for binding.
healthyHealthy
Use whole wheat flour (atta) instead of maida and jaggery powder instead of sugar for a healthier version. The color and texture will be denser.
kid friendlyKid friendly
Use fun cookie cutters to make different shapes like stars or animals. Let kids help with cutting and arranging the biscuits on the tray.