0 comments / Posted on by Sustenance Food

Happy Holi! We created a delicious shortbread cookies using thandai powder and couldn't be happier with the results. These are delicious on their own but even better dipped in dark chocolate. Makes for a wonderful gift to bring home to your loved ones.

Chocolate thandai shortbread cookies

Ingredients

Thandai powder:

  • 1/3 cup almonds
  • 1/4 cup pistachio
  • 1/4 cup cashews
  • 1/4 cup poppy seeds
  • 15 black peppercorns
  • 1 tsp cardamompowder
  • 1 cinnamon stick
  • 5-6 cloves
  • 10 dried roses
  • 1 tsp nutmeg powder
Shortbread cookie dough:
  • 2 1/2 sticks unsalted butter
  • 1 cup  sugar
  • 2 cups flour
  • 1/2 cups whole wheat flour
  • 1/2 cup thandai powder
  • 1/2 teaspoon salt
Garnish:
  • 1 cup dark chocolate chips
  • 1/4 cup finely chopped pistachios
  • 4 tbsp dried rose petals.

Instructions

Thandai powder:
  1.  In a mixer, add all ingredients together and mix until finely ground.
For the cookie dough:
  1. In a small bowl, whisk both flours, thandai powder and salt.
  2. In a stand mixer, cream the butter and sugar together for 5 minutes. On low speed, add in the dry mixture and blend, until just combined.
  3. Remove batter on a lightly floured surface and form into 2 balls. Wrap each ball into cling wrap and form a flat disk. Refrigerate for few hours.
  4. Preheat oven to 160 degrees C. Get baking sheets ready with parchment paper. Gently flour a working surface, remove one disk and roll out the dough with a rolling pin, to even thickness. Use a cookie cutter and start cutting out.
  5. Place the cookies  onto the parchment paper and bake until golden brown till about 15 minutes. Remove the trays once the cookies are done, and cool them on a cooling rack after about 5-7 minutes. 
  6. In a glass bowl, microwave chocolate chips for 30-40 seconds. Stir and repeat the process about 4-5 times until the chocolate is completely melted.
  7. Dip about 1/3 of the cookie into the chocolate mixture. Let the excess drip off, by shaking the cookie to remove any excess chocolate. Sprinkle chopped pistachio + rose petal mixture on the chocolate dipped side. Dust off excess. Let it set on the parchment paper on a baking sheet.

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