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The Baker's Table, Tejasvi Chandela

Rose Thandai Cookie By Chef Tejasvi Chandela

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Tejasvi Chandela
Rose Thandai Cookies are delectable baked goodies. Chef Tejasvi Chandela shares the recipe for these festival special cookies.

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Serves4

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Cooking Time15-17 Min

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Meal Typecookie

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Preparation Time7-8 Min

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DifficultyMEDIUM

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Ingredients

    • 1/2 cup unsalted butter

    • 1/2 cup sugar crystal

    • 5 tbsp thandai syrup

    • 1-1 1/2 tbsp saffron milk

    • 1 tsp bhang

    • 1 1/2 cup all-purpose flour

    • 1/4 tsp baking powder

    • dried rose petals as required

    • white chocolate

    • chopped pistachios and dried rose petals

    • rose petals for garnish

PREPARATION

  1. 1

    Cream the butter and sugar in a bowl.

  2. 2

    Add thandai syrup, saffron milk, bhang and mix well.

  3. 3

    Add all-purpose flour, baking powder, dried rose petals and mix. Refrigerate the mixture for 5 mins.

  4. 4

    Roll out the dough and cut the cookies using a cookie cutter.

  5. 5

    Refrigerate the cookie dough for 15 minutes. Transfer them to a lined baking tray.

  6. 6

    Bake the cookies in a preheated oven at 180 C for 12-15 mins.

  7. 7

    Dip the cookie into melted white chocolate and garnish it with chopped pistachios and dried rose petals.

  8. 8

    Garnish the cookies with rose petals and serve.

STEP BY STEP