Preheat the oven to 180°C (350°F).
In a mixing bowl, cream together softened butter and sugar until light and fluffy.
Add cardamom powder, baking powder, and a pinch of salt. Mix well.
Gradually add all-purpose flour and knead to form a smooth dough. If the dough is too dry, add milk, one tablespoon at a time, as needed.
Divide the dough into equal-sized portions and shape them into round balls.
Place the dough balls onto a baking sheet lined with parchment paper.
Using a fork, gently press down on each dough ball to flatten it slightly and create a criss-cross pattern on top.
Optionally, press a whole almond or cashew onto the center of each cookie for garnish.
Bake the cookies in the preheated oven for about 15-18 minutes or until they turn light golden brown around the edges.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
Transfer the Osmania Biscuits to a wire rack to cool completely.
Serve the cookies with a cup of hot tea or coffee, and enjoy the rich buttery flavor and delicate crunch!
Related Recipes:
Blueberry lemon yogurt cookies | Regional cuisine | Labonel brownies | karachi biscuit | Vegan cherry and almond brownies
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