Kaju Cookies | Eggless Cashew Cookies
Ingredients
- 1/2 cup ghee soft
- 1/2 cup powdered sugar
- 1/2 tsp cardamom powder
- 1/4 tsp kewra essence
- 1 1/4 cup all purpose flour
- 1/4 cup custard powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup crushed cashew nuts
- 1-2 tbsp milk use only if necessary
- More cashewnuts for topping
Instructions
- In a bowl, whisk the ghee and sugar till nice and fluffy.
- Add the cardamom and kewra essence and whisk well.
- Add in the flour, custard powder, baking soda, salt and crushed cashewnuts and fold using a spatula till it forms a dough. Add a tablespoon of milk if finding it difficult to shape.
- Plop the dough onto cling film and shape into a log. Roll tight and refrigerate to set for an hour.
- Preheat oven to 180 degrees. Line a baking tray with parchment paper.
- Take out the roll and remove the cling film. Slice into 1/2 inch thick cookies and layer on the tray with some spacing in between. Gently press down a half of a cashewnut on each of the cookie.
- Bake for around 12-15 minutes till just golden brown. Take out and cool on a rack. The cookies harden as they cool.
Notes
Instead of kewra essence, you can use rose water.
Use the milk only if you are unable to shape the dough.
My cookies were extra large and hence I baked them for 18 minutes.
I got 14 large cookies, but if you make them into a thinner log, you will get around 20-24 cookies.