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Osmania Cookies Hyderabadi recipe | Saffron flavoured cookies

Hyderabadi Osmania Biscuit is one of the most famous tea biscuit in Hyderabad. Osmania biscuit are saffron flavoured cookies that is eggless with a slight sweeter and salty note to it. Perfect biscuit to enjoy with your cup of tea.
Prep Time8 mins
Cook Time20 mins
Course: cookies, Dessert
Cuisine: Indian
Keyword: easy eggless cookies, hyderabadi cookies, indian cookies recipe, osmania cookies, osmania cookies recipe, saffron flavoured cookies
Servings: 25 cookies
Author: Arpita@Gastronomic Bong


  • Large bowl
  • Baking sheet
  • spatula
  • 2 inch round cookie cutter


  • 100 grams Butter (soft, room temperature)
  • 80 grams Powdered sugar / Icing sugar
  • 180 grams All purpose flour / Maida
  • 2 tbsp Custard powder
  • 2 tbsp Milk powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 tsp Saffron
  • 2 tbsp Milk


  • Preheat the oven to 150° C and line a baking sheet with baking paper/parchment paper.
  • Add the saffron in warm milk and mix it and keep it aside.
  • Sift together all purpose flour, custard powder, milk powder, salt and baking soda and keep it aside
  • In a large bowl add the softened butter and icing sugar.
  • With a help of a spatula cream together the butter and the icing sugar until light and fluffy.
  • Now pour in the saffron milk in the sugar butter mixture and mix it well with a spatula.
  • Add the sifted flour to the butter sugar mixture and knead it into a soft dough. No need to add anymore milk or water.
  • Cover it with a cling film and let it sit for 10-15 minutes.
  • Now dust the rolling surface with some flour and roll out the dough into 1/3 inch thickness. Using a cookie cutter cut out the cookies.
  • Place them on the baking sheet and top it with some saffron strands(optional). Now place them in a preheated oven and bake them at 150 degrees for 20-25 minutes.
  • Cool them on a wire rack and then place them in an airtight container. Keeps well for 2 weeks. Enjoy these hyderabadi osmania cookies with a cup of tea.


There is another method of making the cookies where the saffron and milk is add in the end over the cookies pre baking and not while making the dough. 
But I find this method more flavourful and the saffron gets infused in the dough.