Thandai Cookies
30 standard portions
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Dietary & allergen details
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Ingredients
- 1.5 cups all purpose flour (195 grams)
- 5 tablespoons thandai powder
- 1 tablespoon crushed dried rose petals
- 1/4 teaspoon baking powder
- 1-1.5 tablespoons milk
- pinch saffron
- 1 stick salted butter (113 grams (1/2 cup), at room temperature)
- 1/2 cup granulated white sugar (100 grams)
- 1 tablespoon rose water
Method
- In a large bowl whisk together flour, thandai powder, crushed dried rose petals and baking powder. Also add 1/4 teaspoon of salt if using unsalted butter in the recipe. Set aside.
- Warm 1.5 tablespoons milk in a pan. Once it's little warm, add crushed saffron to it and turn off the heat. Let it sit while you make the cookie dough.
- Using the paddle attachment of your stand mixer (or use your mixer), beat together butter and sugar until creamy.
- Add in the saffron milk and the rose water. You might need not add the whole saffron milk at this point, add 1 tablespoon and after adding the dry ingredients (see next step below) see if the dough is coming together. If it isn't, then only add the remaining 1/2 tablespoon.
- Add the dry ingredients and mix using the paddle attachment, it will all come together as a dough. You can also use your hands to bring the dough together.
- Divide the dough into 2 equal parts. Then roll each part to form a log, 7 inch long. Roll each log into crushed dried rose petals. This is optional. Cover the dough logs with a cling sheet and chill in the refrigerator for 2 hours.
- Once chilled, take out the logs and using a knife cut them into cookies, around 1/2 inch thick. Also, pre-heat the oven to 350 F degrees.
- Arrange the cookies on a baking sheet lined with parchment paper. Bake at 350 F degrees for 20 to 23 minutes or until crispy and lightly browned from the bottom. Since I like really crispy cookies, I baked these for around 23 minutes.If you cut thinner cookies (1/4 inch thick), then bake for 18 minutes.
- Let the cookies cool and then store these thandai cookies in an airtight container at room temperature and enjoy.