Ingredients:

• 450 gms – Plain flour
• 250 gms – Ghee soft, solidified
• 250 gms – Sugar powdered
• 40 gms – Cocoa powder
• 10 gms – Instant coffee powder

Method:

1. Sieve flour once.
2. Add coffee powder and cocoa and sieve again.
3. Push through all coffee and cocoa from sieve.
4. In a large plate, take ghee, rub with palms till soft.
5. Add sugar and rub again till light and creamy.
6. Add flour and mix well with light hands.
7. Shape dough into small flat patties.
8. Place on a greased baking sheet.
9. Preheat oven to 160 degrees centigrade for 10 minutes.
10. Place cookies on central rack.
11. Bake at 150 degrees centigrade for 10 minutes.
12. Rotate as necessary.
13. Continue at 140 degrees centigrade for 10 minutes or till light golden brown.
14. Cool completely on a wire rack before storing in airtight jar. Serve warm or cold with tea, coffee, shakes, etc.
15. Variation: Add chopped walnuts, chocolate chips, or even desiccated coconut flakes, if desired. Add while mixing dough.

Recipe courtesy of Saroj Kering