Ingredients:

• 200 g – Plain Flour
• 110 g – Caster Sugar
• 1 – Egg
• 50 g – Butter
• 150 g – Cashew Butter
• 1/2 tsp -Baking powder
• 3 -Cardamom pods
• 1 tbsp – Desiccated Coconut
• 2 to 3 tbsp – Milk
• To Prepare cashew butter:
• 150 g – Cashewnuts
• 1 tbsp – Oil.

Method:

1. Dry roast the cashew nuts and blend in a food processor with the oil for the cashew butter.
2. Let it remain crunchy. Keep aside.
3. In the meanwhile preheat the oven to 180 degree Celsius.
4. Now remove the seeds from the cardamom pod and grind into a powder and keep aside.
5. Then cream the butter and sugar and add the cashew butter to it . Then add the egg and cardamom powder and mix it well.
6. Sift the flour and baking powder into this mixture and knead it into a smooth dough.
7. Now grease and line two baking sheets.
8. Now divide the dough into lemon sized balls.
9. Flatten the portion slightly and sprinkle some desiccated coconut on top.
10. Bake the cookies for 15 to 20 mins.

Recipe courtesy of Ayeesha Riaz