Eggless Thandai Cookies
Description:
These Eggless Thandai Cookies offer a delightful fusion of rich, spicy flavors from the traditional Thandai masala, making them a perfect snack to enjoy with a cup of Masala Chai. The addition of aromatic spices like fennel, cardamom, and black peppercorns gives the cookies a distinctive taste that complements the tea beautifully.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients:
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For the cookies:
- 1 cup All Purpose Flour (Maida)
- 1/8 teaspoon Baking soda
- 1 pinch Salt
- 1/2 cup Caster Sugar, powdered
- 1/2 cup Butter (Salted)
- 1 tablespoon Corn flour
- 1/4 cup Thandai Masala
- 2 tablespoons Rose water
- 1 tablespoon Pistachios, for garnishing
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For the Thandai Masala:
- 1/4 cup Whole Almonds (Badam), lightly toasted
- 12-14 Whole Black Peppercorns
- 1 tablespoon Poppy seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Instructions:
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Prepare the Thandai Masala:
- Lightly dry roast the almonds, poppy seeds, black peppercorns, cardamom pods, and fennel seeds in a wide pan. Let them cool completely before grinding them into a fine powder. Your Thandai masala is now ready.
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Make the Cookie Dough:
- In a bowl, sift together the all-purpose flour, cornflour, baking soda, salt, and the freshly prepared Thandai masala.
- In a separate bowl, beat together the powdered caster sugar and butter using a hand blender on medium speed until the mixture is creamy.
- Gradually add the flour mixture to the sugar-butter mixture. Add the rose water and mix everything together until a smooth dough forms.
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Chill the Dough:
- Divide the dough into two portions. Wrap each portion in cling film and refrigerate for a minimum of 1 hour to chill and firm up.
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Shape the Cookies:
- After chilling, remove the dough from the refrigerator. Dust your rolling surface with a little flour and roll the dough into your preferred thickness.
- Preheat the oven to 180°C (350°F).
- Use a cookie cutter to cut out the desired shapes for your cookies, and place them on a greased baking tray, ensuring a 1/2-inch gap between each.
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Bake the Cookies:
- Sprinkle some pistachio slices on top of each cookie for garnish.
- Bake in the convention mode of the oven for about 10-12 minutes, or until the cookies turn golden brown.
- Once baked, remove the cookies from the oven and transfer them to a wire rack to cool. They will firm up as they cool.
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Serve and Store:
- Once completely cooled, store the cookies in an airtight container. Serve the Eggless Thandai Cookies with a hot cup of Masala Chai and enjoy as an evening snack, especially during festivals like Holi.
Enjoy these delightful cookies as a perfect tea-time snack!
