Osmania Biscuits
The iconic salt-and-sweet tea biscuits of Hyderabad.
About this dish
Named after Mir Osman Ali Khan, the last Nizam of Hyderabad, these biscuits are the city's most famous culinary export. They were originally created at the Vicaji Hotel and later perfected at the Osmania General Hospital to provide a nutritious snack for patients. Their hallmark is the unique 'Namkeen' (salty) undertone that perfectly complements a sweet, milky tea.
Ingredients
Creaming Base
- 150g (3/4 cup) unsalted butter, softened at room temperature
- 75g (1/2 cup) powdered sugar
- 1 tbsp milk
Dry Ingredients
- 200g (1.5 cups) all-purpose flour (maida)
- 20g (2 tbsp) custard powder (vanilla flavor)
- 1/2 tsp baking powder
- 1/2 tsp salt (increase slightly if using unsalted butter for that signature taste)
- 1/4 tsp cardamom powder
For Glaze
- 1 tbsp milk
- 1 tsp saffron strands (optional, for color)
Method
- 1
Creaming the butter
In a large bowl, beat the softened butter and powdered sugar together using a whisk or hand mixer for 5-8 minutes. The mixture must become pale, light, and extremely fluffy, resembling whipped cream.
- 2
Sifting dry ingredients
Sift the flour, custard powder, baking powder, salt, and cardamom powder through a fine-mesh sieve. Sifting is essential to aerate the flour and ensure there are no lumps, resulting in a melt-in-the-mouth texture.
- 3
Folding the dough
Gradually add the dry ingredients to the creamed butter. Use a spatula to fold gently—do not knead like bread dough. If the mixture is too dry, add a tablespoon of milk until it just comes together into a soft ball.
- 4
Chilling the dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This firms up the butter, which prevents the biscuits from spreading too much in the oven and helps achieve the thick, iconic shape.
- 5
Rolling and Cutting
Preheat your oven to 170°C (340°F). Roll the chilled dough between two sheets of parchment paper to a thickness of about 1/2 inch (roughly 1cm). Use a round cookie cutter to cut out 2-inch circles.
- 6
Arranging for bake
Place the rounds on a baking tray lined with parchment, leaving at least 1 inch of space between them. These biscuits don't spread horizontally much, but they do rise vertically.
- 7
Glazing the tops
Lightly brush the top of each biscuit with milk (infused with saffron if desired). This gives the Osmania biscuit its characteristic matte, golden-brown finish.
- 8
Baking process
Bake for 18-22 minutes. The edges should stay light, and the bottom should be a pale golden brown. The biscuits will feel soft to the touch when hot but will firm up as they cool.
- 9
Cooling and Hardening
Let the biscuits rest on the baking sheet for 5 minutes before transferring them to a wire rack. They must cool completely to achieve the perfect 'snap' and crumbly interior.
Notes & variations
- Custard powder is the secret ingredient for that specific yellow tint and subtle vanilla aroma.
- Do not over-bake; Osmania biscuits should be pale, not dark brown like shortbread.
- Store in an airtight container for up to 2 weeks. If they soften, re-crisp them in a warm oven for 5 minutes.
- Use a high-quality butter; since there are few ingredients, the fat quality determines the final flavor.
Serve with
Indispensable with Hyderabadi Irani Chai (strong, milky tea).
Cook's note
The salt content is key; it should be just enough to be noticeable against the sugar, creating the famous sweet-salty balance.