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. You can also make cookies with oats, I love these Vegan Oatmeal chocolate chip cookies.

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: Nayna Kanabar

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!

• Potatoes Pies with Mango Chutney
• Cold Brew Coffee
• Eggless Cashew & Pistacchio Cookies
• Apple Pomegranate & Pear Salad
• Coriander Thokku
• Classic Lemon Curd
• Indo-Chinese Carrot Soup
• Chocolate Tea
• Fruit Custard