Custard Powder: 1 cup
Self-rising flour: 3 cups
Sugar: 1 cup
Cashew powder: ½ cup (coarsely powdered)
Butter: 250 gms
Vanilla essence: 1tsp
Salt: a pinch
Method of Preparation
Combine custard powder, self-rising flour, sugar and salt in a bowl.
Add beaten eggs, vanilla essence and butter to it and mix well
Knead into smooth dough; if not able to roll into dough you can add little milk to it.
Roll flat into 1 ½ “thick. Spread the cashew powder on top. Press it well with the rolling stick.
Cut into desired pieces with the cookie cutter.
Place in a greased baking tray with enough space.
Bake at 1600 C for 15-25 minutes or until golden brown.
Cool on wire rack before storing in airtight container.
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