Eggless Thandai shortbread cookies
1 cup + 2 tbsp
All purpose flour
Before proceeding, make sure that Butter should be at room temperature, not in melted form.
preheat the oven at 180c for 10 minutes.
Cream butter and icing sugar together till smooth and creamy.
Add thandai powder with rose water, beat till both combine well.
Now add flour and mix with hands.
Just mix and make a soft dough, don’t knead too much.
Roll the dough into ½” thick on lightly floured surface and cut using a cookie cutter.
You may use the cap of a bottle if you don’t have cookie cutter.
Else you can shape them using your palm.
Place them on a parchment paper.
Bake at 180c for 15-16 minutes.
Keep checking the cookies , they should seem slightly golden in colour.
Take out and cool them completely.
Enjoy with a cup of tea or coffee.
Instead of rose water you can add few drops of rose essence.
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