Burfi Shortbread (Barfi Biscuits)
These Burfi Shortbread cookies are the perfect fusion treat if you love the richness of Indian mithai and also enjoy the buttery biscuits. They have a melt-in-the-mouth texture, reminiscent of classic shortbread, with the festive flavors of burfi.
Servings: 18 Cookies
Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (60g) milk powder
- 2 tablespoon (15g) cornstarch
- ¼ teaspoon ground cardamom
- A pinch of salt
- ½ cup + 1 tablespoon (128g) unsalted butter, softened
- 6 tablespoon (50g) icing sugar
- ½ teaspoon rose water
Toppings
- 85g white chocolate (or as required)
- 1 tablespoon chopped pistachios
- Edible dried rose petals
Instructions
Making the Dough
- Line the cookie sheet with a silicone mat or parchment paper. Set aside.
- Whisk flour, milk powder, cornstarch, ground cardamom, and salt together in a mixing bowl. Set aside.
- Place butter in the bowl of a stand mixer. Instead of a stand mixer, you can also use a hand-held electric mixer.
- Beat the butter using a paddle attachment on medium speed for about a minute, until soft and light.
- Add icing sugar and rose water to the butter and beat everything, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Turn the mixer to low and add the flour mixture. Mix until just combined; do not overmix. Scrape down the sides and bottom of the bowl.
- Now, using a spatula or your hands, bring everything together and make a dough. Do not knead.
Rolling and Shaping the Dough
- Place the dough on a clean and lightly floured work surface. Use a rolling pin to roll out the dough to about ¼ inch thick.
- Using the circular cookie cutter (2-inch), cut out the cookie dough into circles. Instead of a circular cookie cutter, you can use your favorite one to shape the cookies.
- Gather the scraps, roll them again into a ¼ inch thick disc, and make more cookie dough circles. Carefully transfer them to the prepared cookie sheet, leaving some space between each one.
Chilling the Dough Circles
- Now, transfer the cookie sheet to the fridge and chill the cookie dough circles for at least 30 minutes.
Baking the Burfi Shortbread Cookies
- Preheat the oven to 325°F (165°C).
- Bake the cookies for 18-22 minutes or until cookies are dry to the touch and lightly golden around the edges. Remove the cookies from the oven.
- Allow the cookies to cool on the baking sheet for 3-4 minutes, and then transfer them to a cooling rack and let them cool completely.
Topping the Cookies
- Melt the chopped white or your choice of chocolate in the microwave in 20-second increments, then pour it into a narrow glass, bowl, or cup.
- Dip half of the Burfi Shortbread in the chocolate and allow the excess to drip off. Then transfer to a lined baking sheet or wire rack.
- Sprinkle chopped pistachios over the chocolate, followed by dried rose petals. Allow the chocolate to set completely before serving and storing.
Storing Suggestions
- Burfi Shortbread can stay at room temperature for several days, stored in an airtight container.
- They also freeze well. Store them in a freezer-safe container or bag for up to a month.
Notes
- Measuring: For the perfect Barfi Biscuits, make sure to measure the flour and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour and milk powder with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Milk Powder: I highly recommend using full-fat milk powder for the best result. Also, measure the milk powder correctly, as more milk powder will make the cookies chewy.
- Flavor: I flavored the cookies with cardamom and rose water to get the taste and feel of classic burfi. You can add a few drops of rose or kewra essence instead of rose water.
- Dough: Do not overwork the dough; otherwise, it will end up in dense and crumbly cookies. If your dough is very soft and sticky and you have trouble rolling it, refrigerate it for at least 15 minutes. Then, roll it and continue with the rest of the procedures.
- Make-Ahead: You can make the dough ahead of time and refrigerate it for up to 24 hours.
- Cookie Shape: You can cut the dough with any of your favorite cookie cutters. Alternatively, cut the rolled dough into squares or diamonds with a knife.
Nutrition (Approximate Values)
Calories : 132kcalCarbohydrates : 13gProtein : 2gFat : 8gSaturated Fat : 5gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 20mgSodium : 18mgPotassium : 67mgFiber : 0.2gSugar : 7gVitamin A : 210IUVitamin C : 0.3mgCalcium : 43mgIron : 0.3mg
Tried this recipe?Tag @vegehomecooking On Instagram