Mahua Almond Shortbread Cookies

Mahua Almond Shortbread Cookies

Short Descriptions Wild Harvest Mahua flowers are packed with essential nutrients like vitamins, minerals, protein and fats.

Ingredients


Unsalted butter (145g)
Powdered raw sugar (60g)
All-purpose flour (180g)
Salt (1⁄2 teaspoon)
Dried Mahua flowers (60g)
Cinnamon powder (1⁄8
teaspoon)
Nutmeg powder (1⁄8 teaspoon)
Almonds (34g)

Notes

  1. Unsalted butter should be at room temperature
  2. Almonds should be coarsely chopped

Directions

  1. Whisk the flour, salt, cinnamon, and nutmeg in a bowl. Set aside.
  2. With an electric hand mixer or stand mixer, cream the butter on medium speed until light and fluffy, around 5 minutes.
  3. Add the sugar and mix on low until thoroughly combined and well aerated.
  4. Stir in the flour mixture gently until almost combined. Add the mahua and almonds and gently fold in until dry streaks of flour have disappeared. Do not overmix.
  5. Spread the dough onto a sheet of cling wrap, close tightly and rest in the fridge for a minimum of three hours to hydrate.
  6. When ready to bake, preheat the oven to 180C. Line a cookie sheet with parchment paper.
  7. Gently roll/ press out the shortbread dough into a rectangle 3⁄4’’ thick, being sure to keep at least 2’’ space from the edges of the tray on all sides. Trim the edges so they are straight and squared, and cut the cookie dough into 3x2’’ rectangles, without separating the dough or cutting all the way through. Score the tops of the cookies with a fork.
  8. Bake for 6 minutes, rotate the pan 180 degrees, and bake for 4-8 more minutes, until the edges are golden.
  9. Remove the tray from the oven and place it on a wire rack. Immediately cut the cookies along the previously marked lines, and trim any edges that are not straight. Gently move the cookies apart and cool completely on the baking tray. Store in an airtight container.
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