Masala Cookies Recipe
- All purpose flour – 1 and 1/2 cups
- Unsalted Butter – 1/2 cup (at room temperature)
- Baking powder – 1 tsp
- Salt - 1 tsp
- Sugar – 1 tsp (optional)
- Curd/Plain Yogurt – 2 tsp
- Curry leaves - 6
- Coriander leaves / Cilantro - 1 tsp (chopped)
- Few Mint leaves
- Grated ginger - 1/4 tsp
- Cumin Seeds - 1 tsp
Preheat oven at 180 degree Celsius.
Sift all purpose flour and keep it aside.
Roast Cumin seeds in a small frying pan on low flame for a minute and keep it aside.
Add curry leaves, mint leaves, coriander leaves in your grinder and blitz it. Keep this mixture aside.
Add butter and salt, sugar in a bowl and mix it well.
Now add all purpose flour, yogurt, curry leaves mixture, roasted cumin seeds, baking powder and mix well with your hands to make a soft dough. You can add more yogurt if you feel the dough is very stiff.
Take a small portion of dough and flatten it gently with your hands and place it on cookie tray. You can also roll the dough with a rolling pin and use cookie cutter to shape it into different shapes.
Keep at least 1/2 inch distance between each cookie.
Place the cookie tray for baking at the same temperature and Set the timer for 20 minutes.
When they start turning golden brown, remove from the oven and place them on wire rack for cooling. When they have completely cooled down store them in an air-tight container.