Cookies are always an essential bites at home. They lift up every occasion and cheers us all. Following Zebra cookies, here comes Shrikand cookies, made by hung curd. This fusion cookie starts with rich flavour and ends on an sour note.
Their speciality is their cake-like crumbly texture, appealing to crowd of all age. I had them garnished with cardamon, almonds and saffron to coincide with traditional shrikand. Here, everybody enjoyed the bite and are having an good time :) Hope you guys try and let us know.
Preparation time: 15 minutes
Baking time: 15 minutes, each batch
Yields: 24 medium sized cookies
- 75 gm of hung curd
- 75 gm of butter
- 125 gm of caster sugar
- 1 tbspn cardamon powder
- 1 tsp saffron threads
- 200 gm of maida
- 1/2 tsp of baking powder
- 10 almonds, slit lengthwise
Divide cardamon and saffron in two equal batches, reserve the later batch for garnish.
Sieve maida along with baking powder thrice, keep aside.
Whisk hung curd in an bowl till they are lump-free. Add in butter, caster sugar, cardamon powder and saffron.
Whisk them till they are uniformly dispersed.
Add in maida, in two batches.
Combine to form an dough, cling wrap and refrigerate overnight.
Next day, pre-heat the oven for 160 degree celsius. Scoop out 1 tbspn of dough.
Flatten these slightly using palm, and spread almonds, reserved second batch of cardamon and saffron.
Chill these for an few minutes. Bake them, at an pre-heated oven for 160 degree celsius for 15 minutes till edges slightly brown and top is firm to touch.
Cool them thoroughly on wire rack. Enjoy :)