Pista Complan Cookies

Necessity is the mother of invention, isn’t it? I had a big pack of Pista-Badam Complan lying in my kitchen shelf for the past 2 months. Neha had promised me that she is going to drink milk everyday. But as usual, all promises are made to be broken, right? So, now what do I do with the almost full packet of Complan. I remember my dad getting us those long rectangular pista biscuits when we were small. I can still feel the taste of it in my mouth. It was Dassera holidays for Neha and we were planning to drive down to meet my sister and family. So, as a regular practice, I was thinking of what cookies to bake for them. I knew they would be really bored of the same old chocolate cookies every time I bake for them. So, it was high time that I try out some new flavour and taste. An ideal time to use my Complan powder before it expires. The outcome of this trial is right in front of you. Please do try it. Please have a look at my Saffron Complan cookies. 

Ingredients:

• Maida 100 gm
• Pista-Badam Complan 25 gm
• Baking soda 1/2 tsp
• Butter 80 gm
• Icing sugar 1.5-2 tbsp
• Salt a pinch
• Black currant and cashew a handful
• Pista essence 2 drops

Method:

• Cream butter and sugar with a hand whisk or an electric beater until fluffy and add pista essence to it and mix well.
• Sieve maida, complan, salt and baking soda 2-3 times.
• Add the dry ingredients and nuts to the butter mixture and bring all ingredients together. Do not knead hard.
• Keep the dough covered with a cling wrap and chill it for a while.
• Shape into desired form and bake in a preheated oven for 10-12 minutes at 160-180 degree Celsius.
• Remove from oven and place them on a wire rack and cool them completely.
• Store them in air tight containers.

Notes:

• You can use any dry fruits of your choice. Finely chopped pistas, badam, cranberry, raisins, tooti frooti, candied dry fruits are all excellent options.
• You can roll the dough like a cylinder and cling wrap it. Chill in refrigerator and cut into slices and bake it.