Funfetti Thandai Biscuits
Funfetti Thandai Biscuits are buttery and mildly sweet eggless cookies beautifully flavoured with thandai powder. This eggless thandai biscuits is a delicious Indian cookies that is perfect with a cup of Masala Chai or even chilled thandai.
Servings: 30 1 1/2 inch biscuits
Equipment
- Electric Hand whisk or stand mixer
- baking/parchment paper
- large baking tin
Ingredients
For the funfetti biscuit
- 180 grams All purpose flour
- 115 grams Unsalted Butter softened, room temperature
- 50 grams Powdered sugar/ Icing sugar
- 3-4 tbsp Thandai powder
- 1/2 cup Funfetti sprinkles plus extra for sprinkling on top
- 1/4 tsp Vanilla extract
- 2-3 tbsp Milk
Thandai powder
- 22-24 Almonds
- 15-18 Cashew Nuts
- 1 1/2 tbsp Fennel seeds
- 1/2 tsp Black Peppercorns
- 8-10 Cardamom seeds whole
- 1 tbsp White poppy seeds/khus khus
- 3 tbsp Dried Rose petals
- 1/2 tsp Saffron
Instructions
To make Thandai powder
- Place all the ingredients in a mixer grinder and ground into fine powder. Store it in an airtight container.
To make the cookies
- Add butter and sugar in a large bowl. Now with an electric whisk beat together butter and sugar until creamy.
- Then add in the all purpose flour, thandai powder, vanilla extract and 2 tbsp of milk. Now with a spatula gently bring the dough together. If you think the dough is a bit dry add few drops of milk at a time and bring gently bring it together with your hands.
- Add the funfetti and give it a good mix.
- Shape the dough into a disc and wrap in a cling film. and refrigerate for 30 minutes.
- Preheat the oven to 175° C and line a baking tin with baking paper.
- Remove the disc from the refrigerator and place them in between 2 parchment paper and roll it out into 1/4th inch thickness.
- Sprinkle with some more funfetti and gently press it. Cut out with desired shape using a cookie cutter (I used 1 1/2-2 inch cookie cutter).
- Transfer the cookies onto a baking sheet and keep them at least 2 inch apart.
- Bake for 12-15 minutes. Bake until crispy and lightly browned from the bottom.
- Cool in the baking tray for 5 minutes and then transfer them on a wire rack to cool completely. Keep it in an airtight container for 2 weeks.