• Preeti Shridhar

Saffron Cashew Cookies

Festivities are in the air. The mood has definitely turned positive. The weather has also turned wee bit chilly. The festival spirit is also reflected in the food we prepare.

Saffron is so associated with rich , regal food. Nuts, once were used mainly during festivals.

So keeping the spirit of festivities in mind ,I created  Saffron Cashew Cookies.

Share these crispy cookies with your friends and neighbours and spread some joy around.



Ingredients

Whole Wheat Flour 100 gms.

Beaten Rice Powder (Poha ) 40 gms

Cashew powder 40 gms

Jaggery Powder 75 gms

Butter 75 gms

Milk 30 ml

Saffron a generous pinch


Topping

Cashew halves


Method

  1. Mix both the flours

  2. Whisk them with a balloon whisk so that these blend well.

  3. Whip butter using a hand beater.

  4. Now add in the Jaggery and beat till light and fluffy ...say for 3-5 minutes.

  5. Add saffron soaked in milk.

  6. Beat again to mix.

  7. Now tip in the dry ingredients and mix well.

  8. Bring the dough together.

  9. Do not knead the dough.

  10. The dough will feel soft.

  11. Cover and let the dough rest for 30 minutes.

  12. Take small pieces of the dough , approximately 25 gms each.

  13. Roll it into a ball.

  14. Press between your palms to flatten it .

  15. Press a  cashew half on the cookie.

  16. Place them 2" apart on a baking sheet lined with parchment paper.

  17. Place it in the fridge for 20 minutes.

  18. Preheat your oven at 170.

  19. Bake  at 170 degrees Celsius for 20-22 minutes.

  20. Rotate  the tray after 10 minutes for even baking

  21. Let them cool on the baking tray completely.

  22. Remove them on a wire rack for sometime.

  23. Store in an airtight container once completely cooled.


Tips

  1. Each oven behaves differently so the baking time any vary .

  2. Baking time also depends on the size and thickness of the cookies.

  3. These are crispy , crunchy cookies.

  4. If you find the cookies to be soft on cooling bake them again for a few minutes.

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