Thandai Sablé
A glass of thandai in form of a buttery, crumbly cookie.
Ingredients
Thandai Powder
- 1/4 cup raw almonds
- 3 tbsp pistachio
- 1 tbsp cashews
- 2 tbsp poppy seeds
- 1 tbsp fennel seeds
- 2 tsp black pepper
- 10 green cardamom
- 1 star anise
- 1 tsp ginger powder
- 1/4 tsp nutmeg powder
- 1/4 cup dried rose petals
Sablé
- 1 cup unsalted butter softened
- 3/4 cup sugar
- 2 tsp vanilla extract
- 3 cup all purpose flour
- 1/2 cup thandai powder
- pinch of salt
- food color optional
Instructions
Thandai powder
- Grind all the ingredients in a mixer to a fine powder consistency. Keep it aside. (Yields ~1 cup thandai powder)
Sablé
- In a bowl of a stand mixer attached with paddle attachment, beat the softened butter and sugar until creamy; around 4 minutes.
- Scrap the sides and bottom of the bowl, add vanilla and mix for another minute.
- Add flour, thandai powder and salt to the butter mix, mix on a low speed until the dough starts coming together.
- Transfer the dough on a clean work surface and using your hands bring the dough together by pressing to form a disc; don't knead.
- If you are adding food color, divided the dough accordingly and add color.
- Warp the dough with a plastic warp and refrigerate for an hour.
- Preheat the oven to 350 F. Line two baking sheet with parchment paper or silicon baking mat.
- If the refrigerated dough is too hard to roll, let is sit on the counter foe few minutes.
- On a floured surface roll the dough to 1/4 inch thickness, cut into desired shape using cookies cutter and transfer the cookies on the baking sheet. Repeat the step for scraps.
- Freeze the baking sheets for 10 minutes.
- Bake for 15-16 minutes, rotating the sheets halfway through baking. For two sheets bake on middle and lower racks.
- Let the cookies stay on the sheet for about 5 minutes before transferring them on a wire rack to cool completely.
- Store in an airtight container at room temperature.