<div>Ingredients:<br /><br />Fresh or instant yeast: 20 gm<br />Sugar: 7.5 gm<br />Lukewarm water: 300 ml<br />Maida: 500 gm<br />Salt: 7.5 gm<br />Cumin seeds: 10 gm<br />Margarine or butter: 275 gm<br /><br />Method:<br /><br />Place the yeast and sugar in a coffee mug or a small mixing bowl. Pour over half the lukewarm water. Give it a quick stir and leave it in a warm spot to froth for about 5-8 minutes.<br /><br />Place the flour, salt, cumin seeds and margarine in a large mixing bowl and mix. Rub the fat into the flour, using the tips of your fingers, as you would if you were making shortcrust pastry.<br /><br />Add the yeast ferment to the flour mixture and knead to a soft dough, adding more water if required.<br /><br />Knead for 3-4 minutes until the dough feels light and soft. Cover it with a plastic wrap or a damp muslin and leave to rise for an hour.<br /><br />Knock back the dough to degas it and knead briefly. Pinch off small portions of the dough, about the size of a small lime, and roll them into smooth balls. Place slightly apart on a greased baking tray.<br /><br />Mist the tops lightly with a little water to prevent premature crusting. Allow the balls to rise for an hour, until they are almost double their size.<br /><br />Preheat the oven to 200 degrees centigrade. Place the risen balls in the oven and bake for an initial 20 minutes. Then reduce the temp to 120 degrees centigrade and continue to bake for 30-40 minutes until light, golden, brown and crisp.<br /><br />Cool the biscuits on a rack and enjoy.<br /><br /><em>recipe courtesy: Crumbs: Bread Stories and Recipes</em></div>
<div>Ingredients:<br /><br />Fresh or instant yeast: 20 gm<br />Sugar: 7.5 gm<br />Lukewarm water: 300 ml<br />Maida: 500 gm<br />Salt: 7.5 gm<br />Cumin seeds: 10 gm<br />Margarine or butter: 275 gm<br /><br />Method:<br /><br />Place the yeast and sugar in a coffee mug or a small mixing bowl. Pour over half the lukewarm water. Give it a quick stir and leave it in a warm spot to froth for about 5-8 minutes.<br /><br />Place the flour, salt, cumin seeds and margarine in a large mixing bowl and mix. Rub the fat into the flour, using the tips of your fingers, as you would if you were making shortcrust pastry.<br /><br />Add the yeast ferment to the flour mixture and knead to a soft dough, adding more water if required.<br /><br />Knead for 3-4 minutes until the dough feels light and soft. Cover it with a plastic wrap or a damp muslin and leave to rise for an hour.<br /><br />Knock back the dough to degas it and knead briefly. Pinch off small portions of the dough, about the size of a small lime, and roll them into smooth balls. Place slightly apart on a greased baking tray.<br /><br />Mist the tops lightly with a little water to prevent premature crusting. Allow the balls to rise for an hour, until they are almost double their size.<br /><br />Preheat the oven to 200 degrees centigrade. Place the risen balls in the oven and bake for an initial 20 minutes. Then reduce the temp to 120 degrees centigrade and continue to bake for 30-40 minutes until light, golden, brown and crisp.<br /><br />Cool the biscuits on a rack and enjoy.<br /><br /><em>recipe courtesy: Crumbs: Bread Stories and Recipes</em></div>
