• In a bowl, add saffron strands and ½ cup milk and keep this aside.
  12 strands Saffron, ½ cup Milk
• Preheat the oven to 350 degrees F or 180 degrees C. Grease a baking tray or cookie sheet and keep it aside.
• In a bowl, add softened butter and sugar and mix until well combined. Add 2 tablespoon of milk and mix it again.
  ½ cup Butter, ¾ cup Fine granulated sugar, 2 tablespoon Milk
• In another bowl, add all dry ingredients - flour, milk powder, custard powder, cardamom powder, baking powder, and salt - and mix them together.
  1 ½ cups tablespoon All purpose flour or Maida, 1 tablespoon Milk powder, 1 tablespoon Custard powder, ¼ teaspoon Cardamom powder, ¼ teaspoon Baking powder, ½ teaspoon Salt
• Add this dry ingredient mixture to the butter-sugar mixture and mix it well to form a dough. The dough should be soft and break easily like any other shortbread biscuit. If you have time, you can cover the dough and keep it aside or refrigerate it for 30 minutes. Resting the dough is totally optional.

Shape and bake the cookies

• Dust the working surface. Roll the dough to 1 inch thickness. If you find it difficult to roll the dough, simply shape and press with your hands to the desired thickness.
• Then using round cutter, cut them into round shape and place these biscuits on baking tray few inches apart.
• Simply pour the saffron milk mixture on top of these round biscuits on baking tray. Make sure each biscuit is soaked in this flavored milk. Pour out the extra milk from the cookie sheet or baking tray.
• Bake these biscuits for about 15 minutes or until light brown on the edges. Remove from the oven. Let these cookies remain on the baking sheet for 5 minutes, and then transfer it to a cooling rack and let them cool completely.
• Osmania biscuits or Tea Biscuits are now ready. Serve and enjoy with a hot cup of Indian tea.