In the spirit of Holi, the festival of colours, here’s something fun, colourful and bursting with traditional Thandai flavours.
We had so much fun taking the funfetti cookie and giving it a Holi glowup for the festival coming up.
Thandai is a beautiful drink full of flavours like fennel, cardamom and rose, freshly ground and mixed into milk, perfect for those warm summer days.
Taking these exquisite flavours and adding them to cookies elevates them to a heavenly plain.
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Prep Time
15 mins
1 hr rest
Cook Time
15 mins
Serves
20 Cookies
Ingredients
200g Plain Flour
100g Icing Sugar
1/4 Tsp Bicarbonate of Soda
1/4 Tsp Himalayan Salt
100g Vegan Butter
2 Tsp Rose Water
4 Tbsp Thandai Masala
1 Tbsp Milk (of choice)
40g Sprinkles
Method
- Make sure the butter is at room temperature, not melted but soft.
- Cream the butter and the icing sugar, using an electric mixer. (If you don’t have icing sugar, you can grind granulated sugar to a powder).
- Add in the bicarb of soda, rose water, salt, Thandai Masala and sprinkles and mix together using a spoon or spatula.
- Sieve the flour and bind together, if the mixture is too crumbly only then add the milk.
- Roll into a cylinder (5-6cm in diameter) and wrap in cling film. Place in the fridge for 1 hr.
- Preheat the oven at 180C and line two baking trays with greaseproof paper.
- Cut the cylinder into 20 pieces roughly making 18-20 cookies (approx 8mm thick).
- Place them on the baking trays with plenty of space between each cookie allowing them to spread as they bake.
- Bake for 15 mins.
- Allow the cookies to cool as they will be soft when first out of the oven but will firm up.
- Enjoy!!
