Ingredients: cup All Purpose Flour (Maida), teaspoon Baking soda, pinch Salt, cup Caster Sugar - powdered, cup Butter, tablespoon Corn flour, cup Thandai Masala, tablespoons Rose water, tablespoon Pistachios - for garnishing, cup Badam (Almond) - lightly toasted, Whole Black Peppercorns, tablespoon Poppy seeds, tablespoon Fennel seeds (Saunf), teaspoon Cardamom (Elaichi) Pods/Seeds, Vegetarian diet
Instructions: To begin with Eggless Thandai Cookies, lightly dry roast almonds, poppy seeds, pepper, cardamom and fennel seeds in a wide pan. Once cool, grind to a fine powder. Now your thandai masala is readyIn a bowl, sift together all purpose flour, cornflour, baking soda, salt and thandai masala.Beat sugar and butter together with a hand blender on medium speed till creamy. Add the flour mix into the sugar butter mixture and add rosewater to it.Mix everything together to form a Thandai cookie dough. Divide the dough into two parts. Wrap in cling film and keep in the refrigerator to chill for about an hour minimum.After an hour take out the Thandai dough and with the help of little flour, roll into a round shape with thickness as per your choice.Preheat the oven at 180 degrees C. With the help of a cookie cutter, cut out the cookies and arrange them in a greased baking tray keeping at least 1/2 inch gap between cookies.Sprinkle some pistachio slices on top of each Cookies. Bake in the convention mode for about 10 to 12 minutes, until you notice that the cookies turn brown and golden. After 15 minutes, remove the cookies from the oven and place them on wire rack to cool. The Thandai cookies will firm up on cooling.Once completely cool, store the Thandai Cookies an airtight container.Serve Eggless Thandai Cookies with hot Masala Chai and Pan Fried Onion Pakora Recipe as an evening snack for your Holi parties.