ROSE & CARDAMOM COOKIES
Rose & Cardamom Cookies are so easy to bake, flavourful and perfect for any festival season. I bake these for Diwali, Weddings, Tea Parties, Eid,etc. I simply love the combined flavour of rose and cardamom. Trust me, it is so exotic.
Ingredients
- 1 cup all purpose flour
- 2 tbsp almond powder
- 2 tbsp fine semolina
- ¼ tsp baking soda
- ½ cup butter 100g
- ½ cup powdered sugar
- ¼ tsp salt if using unsalted butter
- ¼ -½ tsp cardamom powder
- 1 tbsp dried rose petals
- 2 tbsp rose syrup
- 1 tbsp milk
- pistachio slivers for topping
Instructions
- Preheat the oven to 180°C.
- Line a baking tray with parchment paper or lightly grease with some butter.
- Mix flour, almond powder, semolina, baking soda, cardamom powder, rose petals and salt together.
- In another bowl whisk sugar and butter together till it becomes light in colour and creamy.
- Add rose syrup and milk. Mix well.
- Add the flour mixture and form a dough.
- Take about a tablespoon of the dough and roll it into a ball.
- Flatten it lightly between your palms.
- Place it on the prepared tray.
- Press a pistachio sliver gently on top of each rolled dough.
- Repeat with the remaining dough.
- Bake in the oven for 12-15 minutes till the edges begin to brown.
- Remove the tray from the oven.
- Let the cookies cool on the tray for 5 minutes.
- Remove the cookies from the tray and let them cool completely on a wire rack.
- Store the cookies in an airtight jar.
Notes
- Cookies will be soft when they come out of the oven but on cooling will become a bit harder.
- Add rose essence or rose water if you don't want to use rose syrup. Also you may need to add 1-2 tbsp more of milk.
- Adjust the amount of cardamom powder according to your taste.
- If the dough appears a bit too soft to roll, don't be tempted to add flour. Instead, keep it covered in the fridge for 10-15 minutes. It will become pliable.
- Don't add rose syrup, rose petals and it becomes a basic nankhatai recipe.