What is Osmania biscuit?
A soft, crumbly tea biscuit from Hyderabad. Lightly sweet, with a pinch of salt, and named after Mir Osman Ali Khan, the last Nizam of Hyderabad.
It is traditionally enjoyed with a hot glass of Irani chai. How the biscuit began is told in different ways, so we do not call any one story settled. Read the accounts in our Osmania biscuit history, or see how it compares with other biscuits.
See how Osmania biscuit is made
Watch our reel, then follow the steps below at your own pace.
Open on InstagramWhat you need
Tap an ingredient to tick it off. Change the batch size and the amounts update for you. A kitchen scale gives the best result.
Makes about 20–24 biscuits (2-inch rounds)
For the dough
For brushing
- a pinch
Equipment
No custard powder? Use cornflour with a few drops of vanilla essence. See the FAQ.
Step by step
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Get ready
Take the butter out until it is soft but still cool. To speed this up, cut it into small cubes and spread them on a plate for 10 to 15 minutes. Line a baking tray with parchment paper, and stir the milk (and saffron, if using) in a small bowl.
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Mix the dry ingredients
In a bowl, combine the maida, milk powder, custard powder, cardamom, salt and baking powder (if using). Sift them together so the dough has no lumps.
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Mix the butter and sugar
In a wide bowl, mash the soft butter with a wooden spoon until smooth. Add the powdered sugar and mix until just combined. For the classic crumbly bite, do not whip it fluffy. Whipping in lots of air gives a lighter, crispier biscuit instead.
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Bring the dough together
Add the dry mix in two or three parts, folding gently. It will look dry and crumbly at first, so do not add water yet. Gather it with your hands and press for 3 to 5 minutes. The warmth of your hands helps the flour take in the butter. Use your fingertips rather than the palm, which is warmer and can melt the butter. If it still will not hold, add one spoon of milk at a time.
Stop as soon as it forms a soft dough. Over-mixing makes the biscuits tough.
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Rest the dough (if needed)
Divide the dough into two parts and flatten each into a disc. In hot or humid weather, or if the dough feels sticky, chill it for 30 to 45 minutes. Otherwise you can roll it right away.
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Roll and cut
Lightly dust your counter. Roll one disc to about 0.6 to 1.2 cm thick (¼ to ½ inch). Thicker biscuits stay softer inside. Press any cracks at the edges back together with your fingers. A few small cracks are normal. Cut 2-inch rounds, lift each one with a thin spatula onto the tray and leave a little space between them. Gather the scraps, shape them gently into a ball, and roll again.
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Preheat and brush
Preheat the oven to 175–180°C (350°F) with top and bottom heat, and keep the tray on the middle rack. Brush the milk generously over the tops of the biscuits.
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Bake
Bake for 20 to 25 minutes, until the edges are pale golden. Osmania biscuits should stay light in colour, not deep brown. Every oven is different, so start checking at the 18th minute.
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Cool completely
Let the biscuits rest on the tray for 5 to 8 minutes, then move them to a wire rack. They feel soft when hot and become crisp at the edges as they cool, so wait until they are fully cool before judging them. Store them in an airtight container.
About these quantities. We built this method by comparing several widely published home recipes. They agree on a butter, maida and milk-powder dough baked at about 170 to 200°C for 20 to 30 minutes. Flour brands, butter and ovens differ, so bake a small test tray first and adjust the salt, thickness and time to your oven and taste.
For soft, crumbly Osmania biscuits
Fix common problems
The dough is too dry and crumbly
Likely cause: the flour has not yet taken in the butter.
Fix: keep pressing with your hands for 3 to 5 minutes. Add 1 tbsp milk only if it still will not hold.
The dough is sticky or soft
Likely cause: a warm kitchen, or butter that was too soft.
Fix: chill the dough for 30 to 45 minutes, then roll.
The edges crack when rolling
Likely cause: this is normal for a short dough.
Fix: press the cracks together with your fingers as you go.
The biscuits spread and flatten
Likely cause: the dough was too warm.
Fix: chill the cut biscuits on the tray for 15 minutes before baking.
The biscuits are hard
Likely cause: over-mixed dough or over-baking.
Fix: mix less, and take them out when the edges are pale golden.
The biscuits are not crisp
Likely cause: judged while still warm, or stored before cooling.
Fix: cool fully on a rack before tasting or storing.
The biscuits look too pale
Likely cause: not enough milk brushing, or no custard powder.
Fix: brush generously with milk, or add a pinch of saffron to the milk.
They taste too salty or too bland
Likely cause: the salt amount.
Fix: change the salt by ¼ tsp next time. Osmania biscuit should taste sweet first, with a salty finish.
How to enjoy it
The classic partner is a hot glass of Irani chai. Dunk it for a few seconds, because it softens quickly.
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Frequently asked questions
Is Osmania biscuit eggless?
Most home recipes, including this one, use no egg. They rely on custard powder and milk powder. Shop-bought biscuits vary by maker, so always check the ingredient list and the veg or non-veg mark on the pack.
Why is it called Osmania biscuit?
It is named after Mir Osman Ali Khan, the last Nizam of Hyderabad. Stories about how the biscuit itself began differ, and none is proven. See our history page.
Why does Osmania biscuit taste salty?
The sweet and salty balance is deliberate. A little salt cuts the sweetness of the butter and sugar and works well with tea.
Can I make it without custard powder?
Yes. A common substitute is cornflour with a few drops of vanilla essence, in the same weight (about 10 g). The biscuit will be slightly paler, so brush the milk generously.
Can I use ghee instead of butter?
Some recipes use a mix of butter and ghee for a richer flavour. If you use ghee, chill it a little first so it is not liquid. Replace a quarter to a third of the butter first and test a small batch.
Can I make it without an oven?
You can try a heavy-bottomed pan or pressure cooker, as people do for similar cookies. Preheat the vessel on a low to medium flame for about 10 minutes (with a layer of salt or sand at the bottom, and without the rubber gasket and whistle), place the tray on a stand, and bake in small batches. Check often, because timing differs from an oven. Test a few biscuits first.
How do I store Osmania biscuit?
Cool them completely, then keep them in an airtight container in a cool, dry place. Use dry hands or a dry spoon to take them out. They taste best when fresh.
Why are my Osmania biscuits hard?
Usually the dough was mixed or kneaded too much, or the biscuits were baked too long. Mix just until the dough comes together and bake until the edges are pale golden.
Is homemade the same as bakery Osmania biscuit?
It will be close, but not identical. Bakeries use their own recipes, equipment and batch sizes, so texture and saltiness can differ slightly. Adjust the salt, thickness and bake time to match the taste you like.