Monday, 15 July 2019

Eggless Cashew and Pistachio Cookies.



It's great fun being part of the Recipe swap group in facebook where like minded food bloggers join forces and create a recipe from their allocated partners blog. It's a great way to make new friends and discover new  recipes from around the world. For the July challenge recipe swap,  I was allocated  Pavani's  blog  -Pavanis Kitchen . Looking through the blog I found many lovely recipes. I finally settled for Eggless Cashew and Pistachio cookies as I was having friends for tea and wanted to  serve home baked cookies. 



 The  only changes I made was that I added 1/2 teaspoon of rose essence to the dough, recipe turned out absolutely delicious. Since I used whole wheat flour, the cookies had a slight texture in them, which I liked but you can make the cookies using plain flour too.



The cookies went really well with  Jasmine tea and the flavours complimented each other beautifully. I also made chocolate chip cookies and Spiral cookies to serve at the tea party.






Yield: 30 bitesize
Author:

Eggless Pistachio and Cashew cookies

Delicious nutty cookies that melt in the mouth with middle eastern flavours of cashew, pistachio and rose.
prep time: 10 Mcook time: 12 Mtotal time: 22 M

Ingredients:

  • 1.5 cups whole wheat flour
  • 1/2 cup salted butter
  • 1/2 cup powdered sugar
  • 1 teaspoon cardamom powder
  • 2 tablespoons custard powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon rose essence
  • 3 tablespoons chopped pistachios
  • 3 tablespoons chopped cashews
  • 4 tablespoons Milk  or as required.

Instructions:

 

  1. In a large bowl add the butter and sugar and cream together.
  2. In the same bowl sift the flour, custard powder, baking powder and cardamom powder.
  3. Gently bring all the ingredients with a sausage shape and wrap it up in cling film.
  4. Place the dough in the fridge for two hours.
  5. Preheat the oven to 180 degrees C
  6. Line a baking tray with parchment paper.
  7. Remove dough from the fridge and using a sharp knife cut it into 5 mm  discs.
  8. Place them onto a baking tray and bake in the pre heated oven for 10-12 minutes.
  9. The cookies should be golden in colour.
  10. Remove from the oven and allow to cool.

NOTES:

NB- Allow 2 hours chilling time.
Created using The Recipes Generator




Don't forget to check out the other recipes from this month's Food Blogger Recipe Swap!



7 comments:

  1. Wow - these look so good. These cookies remind me of Kenyan style cookies which I used to make with my sister. We couldn't remember the exact measurements so thanks for sharing this recipe.

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  2. The cookies look absolutely amazing! Especially adding the rose flavor would just have added an extra dimension to these lovely cookies...

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  3. Due to my nut allergies I don't usually include lots of nuts in my cookies, although it is good to provide added protein but I love the flavorings in the cookie base and especially the cardamom. They must taste delicious!

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  4. AWesome share !!! love the whole combination here and that too eggless version is a ht at my place :)

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  5. It is ages since i baked any cookie. These eggless cashew and pistachio cookies are so perfectly baked, Looks delicious

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  6. Cookies look absolutely delicious and the rose essence has taken it to another level. Nice click.

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  7. Perfectly made. These cookies are something I should bake as hubby keeps buying them n I will prefer him eating homemade ones. Bookmarking.

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