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Eggless Thandai Cookies
Eggless Thandai Cookies - Bursting with nutty & floral flavors, the shortbread cookies are buttery and sweet, perfect for any occasion!
Prep Time
45
minutes
mins
Cook Time
15
minutes
mins
Servings:
40
cookies
Calories:
Author:
Natasha Minocha
Ingredients
1
tsp
Saffron strands
2
tbsp
Warm milk
You may need more
3/4
cup ( 150 gms)
Butter, softened
I used salted butter
1
cup ( 100 gms)
Icing sugar
2
cups ( 260 gms)
All-purpose flour
1/2
tsp
Almond extract
5-6
tbsp
Thandai powder, homemade or store-bought
See notes for the recipe
Almond glaze ( optional)
4
tbsp
Icing sugar
1.5
tsp
Almond milk
You can use regular milk too
1-2
drop
Almond extract
Vark ( silver leaf) for decoration
Instructions
Combine the saffron and warm milk in a small bowl. Keep aside.
In a large bowl, beat the softened butter and icing sugar until light and fluffy.
Add the saffron-infused milk to the creamed butter along with all-purpose flour, almond extract, and thandai powder.
With your hands, bring all the ingredients together till it is soft and pliable.
In case the dough is too dry, add a tablespoon of milk in increments till it is soft and pliable.
Divide the dough in half. Roll each half into a 12" log.
Place the logs carefully on a parchment-lined baking tray.
Refrigerate for 20-30 minutes.
You can also wrap the logs well in plastic wrap or butter paper and refrigerate them for 2-3 days or freeze for 2-3 weeks.
When you're ready to bake, preheat the oven to 180C. Line your baking tray with parchment paper or Silpat.
Cut each log into slices, about 1/4" in thickness.
Place the slices on the prepared trays. Make sure there is a little gap between them as they will spread a bit during baking.
Bake for 12-14 minutes or until light golden in color. Bake for extra 1-2 minutes if you want crispier cookies.
Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.
Almond glaze ( optional )
Mix the almond milk, almond extract, and icing sugar in a small bowl, until the mixture is thick and smooth.
Drizzle over a part of each cookie with the glaze. For extra shimmer, place bits of vark ( silver leaf) here and there on the glaze.
Let the glaze set for 2-3 minutes.
Store in an air-tight container. Enjoy!
Notes
You find the recipe for Thandai Powder
here
.