I love a classic shortbread cookie, made with just four simple ingredients- butter, sugar, flour and salt. They are buttery and sweet, perfect to nibble on with a cup of coffee or tea and keeps well for days. I have been known to bake a batch before getting on long flights to help me tolerate noisy neighbours, cramped seats and dismal airline food. Shortbread cookies and a stack of trashy magazines, if I’m being perfectly honest.
These cookies are great to have around the house if you have unexpected guests popping over, especially around the holidays. I baked a few dozen cookies to give to friends and family who would be coming over to celebrate Holi and tweaked the classic recipe to include Thandai spices in tradition with the festival.
These are not your average shortbread cookies… they are buttery, nutty, spiced and dipped in chocolate! I was really happy with the flavours and loved the combination of pistachio and almonds paired with rose petals, nutmeg and cinnamon. You can choose to serve them plain or dip them in white or dark chocolate to dress them up a bit. Either way, the flavours really sing together without being too sweet. Give these a try and you will be addicted. I ate far too many without sharing and now have hidden them on the top shelf of my pantry cupboard as a service to my waistline.
Hope you have a wonderful and happy Holi with your loved ones!
Thandai shortbread cookies
Makes 12 to 16 cookies