Fudgy, spiced with the best of Indian spices like cardamom and rose petals, it’s one delicious cookie that reminds you of holi with every single bite.
The reason I came up with this cookie recipe is, my kids find thandai a little too heavy. And why not, it’s filled with every possible nut, seed and dry spices that one can think of. Yet i still wanted them to enjoy the flavours of the season. This cookie delivers that. It’s fudgy, gluten free, refined sugar free and eggless.
If you are having a holi party, these would make such lovely treats for your table or as return gifts too. Studded with pretty colours and good for you ingredients, they are the healthiest treats I can think of, with the flavours of the season…
Ingredients : Makes 10 to 12 Cookies
- 1 1/2 cups Ground Almonds
- 1/2 cup Dessicated Coconut
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Corn Starch
- 4 tbsp Dried Rose Petals
- 1 tsp Ground Cardamom
- 1/8 cup Melted Butter
- 1/2 cup Honey
- In a bowl add ground almonds, dessicated coconut, corn starch, baking soda, baking powder, salt, rose petals, cardamom. Whisk to combine.
- In another bowl add the melted butter and honey. Whisk till pale.
- Add the dry ingredients to the wet, combine till a dough forms.
- Scoop into cookies and place on a lined baking sheet. Press down the cookie to flatten.
- Chill in the fridge for 3 hours or overnight.
- When ready to bake, preheat oven to 170C.
- Bake for 10 – 12 mins, till edges are crisp and the centre still soft.
- Allow to cool in the tray for 5 mins. Then transfer to a cooling rack, allow to cool completely.
- Store in an air tight container or goodie bag.
- Melted butter can be replaced with any flavourless oil of choice.
- If the dough is too soft, add ground almonds or dessicated coconut.
- If the dough is dry, add milk of choice, a tbsp at a time till you reach desired consistency.
Happy Holi y'all !!