Ingredients
Method
1.Preheat the oven to 180°C fan-forced and line two baking trays with baking paper, or butter them lightly.
2.Put the flour, salt, chilli powder and baking powder into the food processor and pulse to combine. Add the crushed cornflakes and pulse again.
3.Add the chopped butter and the peanut butter and process until the mixture forms crumbs and begins to clump together. (If you are making these by hand, rub the butter and peanut butter into the dry ingredients with your fingertips.)
4.Add enough of the milk to make a firm paste – not too sticky.
5.On a floured board, roll half the dough out to about 3mm thickness. (I use two lengths of 3mm square brass rod bought at a model shop, on which I rest the ends of the rolling pin. This ensures that the dough is an even thickness.)
6.Cut the dough into squares or triangles or some suitably savoury-looking shape, and place them on the prepared tray. Repeat with the rest of the dough. You can re-roll the dough once without making the biscuits tough, after that just cook the scraps as they are.
7.Brush them with milk and sprinkle with a few sesame seeds if you like, then bake for about 15 minutes until crisp and golden, cool on a rack and store in an airtight container.
Try to get Kashmiri chilli powder which is medium-hot and a very bright red.
Note
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