Kayani Bakery was started by Hormuz and Khodayar Irani in 1955.
Kayani still makes a sourdough bread, with a starter made from hops. The yeast, even now, is produced in large wooden vats, and the bread is baked in a huge, wood fired, brick oven. The firewood is from the babul tree, a quick growing, almost weed like tree, and its unique characteristic is that it is smokeless during burning
Famous Biscuit of Kayani: The famous shrewsbury biscuits are also baked in this oven, morning and evening , one loading being 40 large baking trays. Parvez Irani tells me they make around 200 kilos of these biscuits a day and they are almost always sold out.
Ingredients and Process of making the Biscuit:
250 gms butter
300 gms caster sugar
3-4 egg yolks
450 gms flour
Grated rind of two lemons (not used in the Kayani type)
Strain the flour through a fine mesh twice.
Cream the butter and sugar with a whisk until the yellow of the butter becomes off white and the mixture is fluffy.
Beat the egg yolks till runny, add to the butter mixture and mix well.
Add the flour and grated lemon rind and stir in with a spoon till it makes a firm but not stiff dough.
Flour a surface and knead the dough gently for a minute or so. Roll out to 1/4" thick . Using a cookie cutter (I use a glass of the right size if I dont have one) cut out circles of 2 diameter.
Place on a greased and floured baking sheet. Bake at Mark 4 or 350 degrees F for about 15 minutes till very lightly browned.
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