Kaju Cookies

 

These yummy buttery Nankhatai with dash of broken cashews are so delicious that it even fails the Good-Day cookies that we get in market. 

We feel less guilty while having these as we know that we are cooking in hygienic environment with butter and not with other fats which may not be very good for us.

Kaju Cookies

RECIPE

Yields: 30 cookies

Prep time: 30 minutes

Bake time: 20 minutes

Tools: Oven, beater, baking tray, parchment paper.

Maida 2 cups

Soft Butter 1/2 cup

Powdered sugar 1 cup

Milk powder 1 tbsp

Baking powder 1 tsp

Custard powder 1 tsp

Pinch of salt

Milk 20 ml

Condensed milkn1 tbsp

Vanilla essence 1/2 tsp

Milk essence 1/2 tsp

Cashewnut 10-15 nos.

METHOD 

1. Preheat oven @ 160° C.

2. Prepare all the ingredients, and keep on counter to come to room temperature.

3. In a bowl mix dry things using a fork, flour, baking powder, milk powder, custard powder and salt.

4. In a deep mixing bowl, beat together butter, sugar vanilla essence, milk essence and condensed milk for 2-3 minutes.

5. Put dry ingredients with butter mixture and beat till no dry flour is left.

6. Add milk to bring everything together to a dough.

7. If mixture looks dry, add more milk.

8. Keep in refrigerator if it is looks too loose to handle.

9. Roll the dough placing it between 2 parchment papers to 1/4 inch thickness. Or scoop out a tablespoon of dough and form round cookies, top with cashews and press to give disc shape.

10. Cut in desired shape and place on baking tray a little away from each other.

11. Press some chopped cashews on top of the cookies.

12. Bake for 20 minutes or until the cookies gets golden brown tops.

13. Remove from oven and let cool. They will be soft when hot and will turn crunchy when cooled.

14. Store in airtight clean container and consume within 1 month.

Thanks for visiting 😊