Imagine a cookie that transports you straight to the vibrant streets of India, where traditional flavors dance on your palate with every delicate bite. These Thandai Shortbread Cookies are not just a treat; they're a culinary journey that blends the rich, aromatic spices of thandai masala with the buttery, melt-in-your-mouth texture of classic shortbread. Perfect for festive celebrations or a luxurious afternoon tea, these cookies promise to elevate your baking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ghee
- 1/4 cup powdered sugar
- 2 tablespoons thandai masala
- 1/4 teaspoon salt
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, sift together the all-purpose flour, thandai masala, and salt to ensure even distribution of spices and remove any lumps.
- In a separate bowl, cream the softened ghee and powdered sugar together using an electric mixer or whisk until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Gradually add the dry flour mixture to the ghee and sugar mixture, mixing gently until a soft, cohesive dough forms. Be careful not to overmix, which can make the cookies tough.
- Transfer the dough onto a lightly floured surface and gently knead for 1-2 minutes to bring the dough together completely.
- Roll the dough to approximately 1/4 inch thickness using a rolling pin. Use cookie cutters or a knife to cut into desired shapes.
- Carefully transfer the cut cookies onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading during baking.
- Optional: Lightly dust the tops of cookies with additional thandai masala or finely chopped nuts for extra flavor and visual appeal.
- Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to one week, enjoying the rich, aromatic flavors of thandai-spiced shortbread.
Tips
- Use high-quality ghee at room temperature for the most authentic flavor and best texture.
- Sifting the dry ingredients helps prevent lumps and ensures even spice distribution.
- Don't overwork the dough - mix just until it comes together to keep cookies tender.
- For uniform cookies, use a ruler when rolling out the dough to maintain consistent thickness.
- Let cookies cool completely before storing to prevent moisture buildup.
- Experiment with different cookie cutter shapes for visual variety.
- Store in an airtight container with a piece of parchment between layers to maintain freshness.
- For an extra flavor boost, consider toasting your thandai masala briefly before adding to the recipe.
Nutrition Facts
Calories: 64kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
