Indian Style Jeera Biscuit Recipe
Archana's Kitchen · archanaskitchen.com · 2013 · 4
Against 321 biscuit recipes
Less fat than 98% of recipes and less buttermilk than 96%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- Less fat than 98% of recipes: 11% of the flour weight against the typical recipe's 40%, under a third as much.
- Less buttermilk than 96% of recipes: 47% of the flour weight against the typical recipe's 84%.
- More salt than 99% of recipes: 4.8% of the flour weight against the typical recipe's 1.6%, about 3 times as much.
- Less leavening than 86% of recipes: 3.7% of the flour weight against the typical recipe's 5.1%.
Ingredients (6)
- 1 cup All Purpose Flour (Maida)≈ 125 g
- 1 teaspoon Baking powder≈ 4.6 g
- 1 teaspoon Salt≈ 6 g
- 1 tablespoon Butter (Salted) chilled and cut into small pieces≈ 14 g
- 1 teaspoon Cumin seeds (Jeera) roasted≈ 4.9 g
- 1/4 cup Lukewarm Water≈ 59 g
flour 125 gbatter 214 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.
- Fat11% · 1st percentile · median 40%
- Buttermilk47% · 3rd percentile · median 84%
- Leavening3.7% · 12th percentile · median 5.1%
- Sugar0% · 15th percentile · median 3.3%
- Salt4.8% · 100th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 425°F
- Time
- 20 minutes
- median 15 minutes
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