The baking season is on, so why not try these eggless tutti frutti cookies for this festive season? The colorful tutti frutti in these biscuits that represent colors of Christmas are sure to attract attention of kids, family members and friends.
Recipe adapted from here
1.5 cup of all purpose flour
1/2 cup custard powder
4 tbsp milk [room temperature]
1/2 cup tutti frutti plus extra 2 tbsp for layering on top of the rolled dough
1/4 cup chopped nuts [cashews and almonds, you may use chopped pistas too]
1 tsp baking powder
1/2 tsp cardamom powder
1/2 tsp rose essence [ you may use 1 tsp of vanilla/orange or pineapple essence]
1 cup powdered sugar
1/2 cup [1 stick or 100 gms] unsalted butter [room temperature]
1 tbsp salted butter [for enhancing flavors, optional]
Sift the APF, baking powder and custard powder in a bowl. Add cardamom powder, tutti frutti and chopped nuts. Mix it well and keep it aside.
Beat the butter and powdered sugar until it becomes light and fluffy. Add rose essence and whisk it well until all gets combined. Now add flour and dry fruits mixture in batches and using your fingers incorporate the butter into the flour. Add milk as required to make a soft dough. Do not over-knead the dough. Wrap the dough in cling film and keep it refrigerated for 30 mins.
After 30 mins, take the dough out. With a rolling pin roll the dough flat, sprinkle 2 tbsp of tutti frutti over it and roll it one more time to desired thickness. [You may use parchment paper while rolling the dough]. Cut them into desired shapes using a cookie cutter or with sharp knife. [Tip dip your cutter or knife in flour before cutting the shapes]
Preheat oven at 180 deg C for 10 mins. Arrange the cut cookies on baking tray leaving enough space in between and bake them at 180 deg C for 15 mins or till done. Once cooled store them in an airtight container and enjoy with your cup of tea/milk !