These are a little more crispy compared to the soft cookies. They are nutty and carry a chunky texture. With each bite you can relish the mixed fruits and Tutti frutti (optional). They are quite easy to bake and can last upto a week. Perfect with a glass of milk. The kids will simply love it.
Ingredients:
- 5 tbsp butter (room temperature)
- 1/4 cup cooking oil (non-flavored)
- 1/4 cup warm milk or warm water (as needed)
- 2 cups (250 gms) all-purpose flour
- ½ cup granulated sugar (powdered) & ½ cup brown sugar powdered
- ½ tsp baking powder & ½ baking soda
- ¼ tsp salt
- 2 tbsp chopped cashews
- 2 tbsp chopped pistas
- 2 tbsp chopped almonds
- ½ cup melted white chocolate (you can add the colour of your choice to it)
Method:
- Chop or crush all the nuts as per your preference.
- In a mixing bowl, take butter at room temperature.
- Add sugar and start beating. Use an electric hand mixer in medium speed setting and beat until butter fluffed up.
- Also, add oil and beat for a min again.
- Sieve the flour with baking powder, baking soda and the salts and add directly to the butter, sugar and oil mixture.
- Add the mixed nuts and use a spatula to mix everything.
- Combine the crumble mixture using fingers now.
- Add warm milk (gradually) or warm water and knead the dough.
- Make a firm holdable dough. If it is too crumbly to hold add a tbsp of milk and combine. Add milk in tbsp (only if needed) for proper mixing.
- Make small disc shaped cookies and meanwhile preheat the oven to 180°C or 350°F.
- Place the cookies on the baking tray lined with parchment paper.
- Give enough space so that they can expand while baking.
- Bake for 15 mins in the preheated oven.
- Keep the baked cookies in the cooling tray until they completely cool down. Then drizzle with melted white chocolate.
- Initially, when coming out of the oven, the cookies look softer. Leave them to cool down before serving for crispier cookies.
Ready to serve.
