The flawless biscuit that took years to master

The flawless Biscuit that took years to master

The Beginning

A chef wanted to make a biscuit that was just right — not too sweet, not too hard.
It took 5 years of trying again and again to make it perfect!

How the Biscuit Was Made

1. Finding the Best Ingredients

• Used butter and ghee (more butter, less ghee)

• Mixed all-purpose flour and rice flour (for a light crunch)

• Added light brown sugar (not white sugar)

• A bit of vanilla and cardamom (for nice smell and taste)

2. Making It Soft and Crunchy

• Kept the dough in the fridge overnight

• Rolled it to 6.5 mm thickness

• Baked at 165°C for 13 minutes (very exact!)

3. Choosing the Shape

• Tried many shapes, picked a hexagon (6 sides)

• Named it “Solara” — like the sun

4. Testing with People

• Gave the biscuit to people in India, Europe, and the US

• Everyone — kids, grandparents, chefs — loved it

• 97 out of 100 people said it’s better than store biscuits!

Easy Recipe for Home

Steps:

1. Mix butter, ghee, and sugar well.

2. Add vanilla, cardamom, and salt.

3. Add both flours. Make dough.

4. Keep dough in fridge overnight.

5. Roll to 6.5 mm, cut shapes.

6. Bake at 165°C for 13 minutes.

7. Let it cool and enjoy!

Why This Biscuit Is Special

• Light, crispy, and a little sweet

• Tastes great with tea or milk

• No chemicals or preservatives

• Stays fresh for 15 days in a box