Most people from India would be familiar with the Good Day biscuit as I must say it is a very addictive biscuit. It is quite rich and flavourful but if you read the label carefully, it would have some ingredients that you may not be entirely pleased with. That’s why I wanted to try re-creating it at home with next to no artificial ingredients. I read the label and formulated a recipe in mind hoping it will be a close one to the commercial biscuit. Afterall the reverse engineering that I used to do at work has helped me apply the principles in kitchen too! Another criteria for me was to keep it egg free so many get to enjoy it. I tried using a known egg substitute – 1 tablespoon soya flour mixed in 2 tablespoon water. The biscuit came out very well and the box was emptied in just a couple of days.
2 cups flour (1/2 cup wholewheat, rest all purpose flour)
200g butter, softened
1 heaped tablespoon soya flour
2 tablespoon water
1 cup sugar
½ cup water (may need more or less)
Handful of nuts, chopped/crushed
1 ½ teaspoon baking powder
1/3 cup milk powder
Whisk butter and sugar together until combined
Sift the flour and baking powder together and also add milk powder and then add nuts
Mix the soyaflour and water together and add to flour and butter. Add required milk to make a soft dough that holds together when taken in your fist. Do not knead much. Rest the dough in the fridge for an hour or so, then divide into portions and roll into disc about 4-5mm thick. Cut to desired shape
Place on paper lined baking tray and bake at 180degC for 13-15 minutes (until browned). Rest the dough in the fridge for an hour or so, then divide into portions and roll into disc about 4-5mm thick. Cut to desired shape
Transfer to cooling rack, cool completely and indulge!