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Dessert – Indian Salted Cookies (Salt Biscuits)

These Indian-style salted shortbread cookies are light, crisp, and melt in the mouth, with a delightful savory touch. Perfect with a hot cup of chai or coffee!

🕒 Time

  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Servings: 16 cookies

🧂 Ingredients

  • 10 tbsp unsalted butter, room temperature (142g)
  • ½ cup confectioners’ sugar (60g)
  • 1 ½ cups all-purpose flour / maida (180g)
  • 2 tsp milk powder (5g)
  • 1 ¼ tsp salt (6g)
  • ½ tsp baking soda (2.5g)
  • ½ tsp pure vanilla extract (optional)
  • 2 tbsp water (30ml) — adjust if dough is dry
  • ½ tsp cumin seeds (2g) — lightly crushed (optional, for Indian flavor)

🍳 Equipment

  • Stand mixer or hand mixer
  • Baking sheet
  • Silicone mat or parchment paper
  • Wire cooling rack
  • Plastic wrap
  • Sharp knife

📝 Instructions

  1. Cream the butter
    In a stand mixer fitted with a paddle attachment, beat 142g (10 tbsp) unsalted butter until creamy.
    Add 60g (½ cup) confectioners’ sugar and 6g (1 ¼ tsp) salt, and beat until smooth.

  2. Add dry ingredients
    Mix in 180g (1 ½ cups) all-purpose flour, 5g (2 tsp) milk powder, and 2.5g (½ tsp) baking soda on low speed until just combined.
    Add 30ml (2 tbsp) water and mix until the dough comes together.
    (Optional: Stir in 2g (½ tsp) crushed cumin seeds for a traditional Indian aroma.)

  3. Shape and chill
    Shape the dough into a rectangular log (about 2 inches wide). Wrap in plastic wrap and chill in the refrigerator for at least 1 hour until firm.

  4. Preheat and slice
    Preheat the oven to 350°F (177°C).
    Using a sharp knife, cut the dough into ½-inch (1.25cm) slices. Place them on a baking sheet lined with a silicone mat or parchment paper, leaving at least 1 inch between cookies.

  5. Decorate tops
    Use a fork to make light patterns on top, or press gently with a skewer for decorative holes.

  6. Bake
    Bake for 18–20 minutes, rotating the baking sheet halfway through, until the edges are light golden. Do not overbake.

  7. Cool and serve
    Transfer cookies to a wire rack to cool completely before serving.

💡 Notes

  • For extra richness, replace 1 tbsp butter with 1 tbsp ghee (15g).
  • Dough can be made ahead and kept in the fridge for up to 1 week or frozen for 1 month.
  • Crushed fennel seeds can be used instead of cumin for a different flavor.

Serving Size: 1 cookie (~31g)
Calories: ~165 kcal | Carbs: ~18g | Protein: ~1.6g | Fat: ~9.8g | Sugar: ~7g