Tutti- fruitti cookies

      I am so delighted to find Savaadhjevana FB page hitting more than hundred likes.  To dedicate this success, I made tutti-fruitti cookies.

  Initially I wanted to make them with wheat flour, but realized that these tutti-fruiti would be better with a white background than with a brown one.  That is with wheat flour, they can be hardly seen giving an less appetising look.  So,  I opted for tutti-fruiti with white or much lighter background.  As soon as I decided on white, the first three things that crossed my mind was Regular flour (of course, maida!), Cornflour and Rawa or semolina.  Hence with a mixture of abovesaid, I continued with addition of butter,  sugar and finally blended with delecious, colourful tutti-fruitti cookies.  After baking them, they were so crisp, light-coloured (though I browned a few  in my first batch!) and fell very less on stomach too!!

I also used by recently-brought cookie shaper for this yummy cookies, my daughter luved it totally.   So.... which shape do you pick here, huh?????   :) :)

Ingredients required

• 1 cup maida/regular flour
• 1/4 cup cornflour
• One handful of rawa/semolina
• 1/2 tsp Baking powder
• 1 cup powdered sugar
• Pinch of salt
• 1/4 cup unsalted butter, at room temperature
• 2 tbspn milk
• 1/4 cup tutti-fruitti crystals

Method

Sieve maida, twice or thrice.  Mix all dry ingredients together like maida, cornflour, rawa, baking powder, sugar, salt.  Spread them very evenly with your hands.

Rub through butter with your hands till the mixture resembles crumby textured.  Slowly sprinkle milk and knead into sticky dough.

Now, mix with tutti-fruitti crystals.  Afterwhich, wrap them and set it at refrigerator.

After ten minutes, unwrap them.  Divide into small balls and roll them into circle over lightly floured surface.

You can cut using any cookie- cutter or any bottle cap or lid (Whatever you have at home)

Place them over baking sheet and refrigerate this set-up furthur for ten minutes.  Meanwhile, preheat oven for 150 degree celsius

After refrigeration, bake them for twenty minutes.  Cool them over wire rack, and store in air-tight container.

 Enjoy with glass of milk!  :)