A few weeks ago, I filmed a video with my Nani, sharing her homemade biscuits recipe, also known on the internet as Baa’s Kenyan biscuits. Though I’m not entirely sure that she knew what I was doing, she happily went along with it and I had so much fun filming with her! The video wasn’t meant to turn into a vlog, but that’s the way the ‘cookie’ crumbled! (Sorry, I’ll see myself out.)
I have grown up eating these biscuits, and I am obsessed! To this day, whenever I visit my grandparents, there are tins overflowing with biscuits, and other Indian and Kenyan snacks in the kitchen.. It’s incredible.
Anyone who has tried these biscuits, loves them so I thought I’d share her secret recipe with you all.
It’s worth noting that everyone has their own take on their Baa’s biscuits, because traditionally, these would be made with whatever ingredients they had available. Our version uses a minimal amount of sugar, however you can add more if you prefer them sweeter. I also wholeheartedly recommend that they are best consumed on day of baking, though they can (and probably should) be stored in an airtight container!
- 250g butter softened at room temperature
- 570g plain flour
- 200g granulated sugar
- 150ml warm milk
- 0.5tsp bicarbonate of soda
- 1tsp ginger powder
- Preheat oven to 180c and line baking trays with parchment paper
- Cream the butter and sugar together.
- Then add all dry ingredients; plain flour, ginger powder & bicarbonate of soda
- Add the milk
- Optional – add the dough to the fridge to firm up so its easier to roll and cut shapes out of. Around 15 mins should be long enough
- Roll the dough out in batches, as evenly as possible, approx 0.2 thick and use a cookie cutter for the shapes.
- My Nani uses a piece of thread to slide under the dough to stop the it sticking to the surface and give the biscuits some texture; watch the video to see this technical step!
- Lay the biscuits straight onto a baking sheet
- Bake for 12-15 mins until golden brown. When they come out of the oven, they will look and feel soft but as they cool they will firm up.
Serve with a steaming hot mug of Indian tea and loosen that belt.
Note: I have edited the method to make it easier to follow the recipe. The ingredients and quantities remain the same, but the method written above is slightly different to the way my Nani makes the dough.
If you enjoyed this post I’d love it if you could pin it on Pinterest!
These biscuits are eggless and can be made vegan, by substituting the milk and butter with dairy-free alternatives. The flour can also be substituted for a gluten-free flour, suitable for coeliacs.