Ingredients
1 cup maida/ all-purpose flour
1/2 cup powdered sugar
1/4 cup Thandai masala powder
100 gm butter(soft)
1 tbsp cornflour
1/4 tsp baking soda/soda bicarbonate
2-3 tbsp rose petals cut into small pieces
2 tbsp rose water/ milk
1 tbsp chopped pistachios for topping
Procedure
Sift flour, cornflour, soda bicarbonate together in a bowl.
Add Thandai masala and rose petals to the flour and mix well.
Cream sugar and butter together till it turns soft and creamy.
Add rose water or milk and whisk together till the liquid is incorporated into the butter-sugar mixture.
Add the flour mixture and form a dough. Do not knead it, just bring it all together.
Cover the dough with cling film and leave it in the fridge for 30 minutes.
Preheat the oven to 180 degrees c.Grease a baking tray lightly with some butter.
Take about a tablespoonful of the dough and roll it into a ball.
Press it lightly between your palms. Place them on the tray.
Top the cookies with a bit of pistachio. Repeat step 8-11 with the remaining dough. Bake for 12-15 minutes or the edges turns light brown.
The cookies will be soft but will harden a bit on cooling.
Place the cookies on a wire rack to cool. Store in an airtight container if any are left!
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