Baked Shankarpali | Baked Shakkarpare | How to make baked shankarpali?
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 40 biscuits
 
Crisp, salty, sweet, nutty, baked shankarpali, badam-kaju & ajwain-jeera biscuits
Ingredients
For Almond-Cashew Biscuits/Sweet Shankarpali:
  • 1 Cup or 120 Gm~ all purpose flour/maida
  • 1 Tsp baking powder
  • ¼ Tsp baking soda
  • ⅔ Cup or 75 Gm powdered/icing sugar
  • ¼ Cup or 50 Gm softened butter
  • 2-3 drops almond extract (optional)
  • 12 almonds
  • 5-6 cashews
  • Water to make dough
For Ajwain-Jeera Biscuits/Shankarpali:
  • 1 Cup or 120 Gm~ all purpose flour/maida
  • 1 Tsp baking powder
  • ¼ Tsp baking soda
  • ⅓ Cup or 40 Gm powdered/icing sugar
  • 1 Big Pinch salt
  • ¼ Cup or 50 Gm softened butter
  • ½ Tsp jeera
  • ¼ Tsp ajwain/om/carom seeds
  • Water to make dough
Method
  1. Powder almonds and cashews into a coarse mixture. Keep aside
  2. Powder jeera and ajwain together and keep aside
  3. To make the base of the biscuits, take 2 separate bowls. Put ¼ Cup softened butter in both bowls
  4. For sweet version add ⅔ Cup powdered sugar to one bowl and ⅓ Cup sugar to ajwain-jeera version
  5. Cream butter and powdered sugar together lightly till they combine together and a light mixture is formed
  6. Combine all purpose flour, baking powder, baking soda for sweet version in a plate. Repeat the same for ajwain-jeera version with a big pinch of salt
  7. Tip in dry ingredients into their respective bowls with creamed butter-sugar mixture
  8. To sweet version, add badam-kaju powder and ajwain-jeera powder to the other bowl
  9. Combine all together lightly till wet ingredients gets mixed with the dry. For sweet version add almond extract
  10. Add very little water. Start with ½ Tbsp water. Add little more as required and make a soft dough. Do NOT overwork the dough
  11. Cover both doughs and refrigerate for sometime. Pre-heat oven to 180 Deg C. To make biscuits, roll out into discs, cut into desired shape. Prick with fork lightly on the biscuits to prevent puffing
  12. Bake in 180 Deg C oven for 10-12 minutes till golden on the edges. They will turn crisp as they cool
  13. Serve as a snack with tea/coffee
Notes
Use butter at room temperature/softened butter which will cream easily with powdered sugar and makes the dough soft

Use water sparingly when making the dough. It comes together quite quickly

Prick biscuits lightly with a fork to prevent puffing up

Refrigerating dough allows it rest for a while and the dough turns softer
Recipe by Food Of Interest at https://foodofinterest.com/baked-shankarpali/