Chapter I
The Recipe
- Butter is creamed with powdered sugar until light, pale, and fluffy.
- Vanilla is beaten in, then sifted flour, baking powder, and salt are folded to a soft dough.
- Dough is piped or shaped into small rounds and rested briefly so they hold their edge.
- Baked at a moderate even heat until the edges turn golden and the centres set.
- Cooled fully on a rack before packing into 250g pouches to keep the snap intact.
Chapter II
Provenance
- Refined wheat flour (maida)
- Butter (cultured)
- Sugar, powdered
- Vanilla essence
- A pinch of sea salt
- Baking powder
Chapter III
Why it tastes familiar
- Real cultured butter carries fat-soluble vitamins (A, D, E, K)
- No vanaspati, no palm-oil shortening, no bakery margarine
- No artificial flavour, no high-fructose corn syrup
- A small classic treat — best with afternoon tea or filter coffee
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Baked in our kitchen with daily surface sanitisation, hair restraints, and gloves for handling finished product. No artificial preservatives, no anti-caking agents.