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Biscuits are not crunchy by definition, at least not in the wide meaning, and apart from cantuccini they are not normally baked twice. Hi Friends, I am sharing new recipe biscuits made with Ragi flour, Maida & Rice flour. Top with Pillsbury™ Grands!™ buttermilk biscuits and sprinkle with crunchy seasoned croutons for the perfect combination of taste and texture.
Crunchy biscuits cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Crunchy biscuits dishes you make.
Alright, don’t linger, let’s practice this crunchy biscuits formula with 7 materials which are definitely easy to receive, and we have to process them at the very least through 4 methods. You should commit a while on this, so the resulting food could be perfect.
Composition - Crunchy biscuits:
- Prepare for Plain biscuits
- Get 50 gm paneer
- Require 1 finely chopped onion
- Make ready of Salt as per taste
- Prepare 1 tspn black pepper powder
- Give 2-3 - chopped green chillies (avoid if making for kids)
- Get 2 for tspn chopped coriander leaves (optional)
This recipe is made with all butter, no shortening! If you like crunchy biscuits these are well worth a try. Always popular with my friends at the windmills. They are very easy to make but please ensure you space the mixture on the baking trays as advised.
Crunchy biscuits step by step:
- In a bowl add chopped onion, mashed paneer, sakt, black pepper powder, corriander leaves.. Mix them nicely
- Now take the mixture place it nicely on one side of biscuits and cover it with another biscuits..
- Pre heat oven place all the filled biscuits on the baking tray..
- Cook them for 12-15 minutes at 180° c or till they are crispy and crunchy.. Our crunchy biscuits are ready to serve..
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