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Take one bite of these cookies and you can feel it melting in your mouth. We have taken the regular butter cookies to another level by adding cardamom in it. The sweet and mild flavour of cardamom gives these cookies a pleasing Indian touch. Instead of filling your cookie jar with store bought cookies this time, try baking these for a change.
|Serves||Preparation Time||Cooking Time|
|10 People||10-15 Minutes||15-20 Minutes|
- 150 gm plain flour maida
- 50 gm wheat flour or atta
- 60 gm cornflour
- 120 gm icing sugar
- 180 gm soft butter
- 2-3 tbsp milk
- 1 tsp finely powdered cardamom
Preheat the oven at 180 C. Line 2-3 large cookie sheets with parchment paper. Set aside.
Sieve maida, wheat flour, cornflour and icing sugar together into a bowl. Add cardamom powder and stir well.
Make a hole in the center. Add the soft butter and using a hand blender, mix everything.
Soon you will see crumbles of cookie dough forming. Add milk 1 tablespoon at a time till the dough comes together and is smooth and lump free.
Put the biscuit dough into a large piping bag fitted with a star nozzle. Pipe swirls with the dough onto the prepared cookie sheets. Leave half an inch gap between each of the piped cookies as they will spread while baking.
Bake for 13 to 15 minutes. When the cookies are done, you will see that the edges of the cookies will start turning golden brown.
Take them out of the oven and let them cool down to room temperature. Once cooled, you can store them in an airtight container for up to a month.
Enjoy with a glass of milk.
|Calories||182 K cal|
|Total Fat||10.1 g|
|Total Carbohydrates||21.5 g|