Thandai Shortbread by Namita Satheesh

Ingredients:

• 110g vegan butter 70g
• powdered sugar 120g all purpose flour
• 4 tbsp thandai powder
• 1 tsp dried rose petals
• 1 tsp rose water
• Pinch of salt

Method:

• Preheat the oven to 170 degrees Celsius.
• In a bowl, combine the powdered sugar, rose water & butter. Add the flour, thandai powder & rose petals.
• Knead gently to combine.
  Roll out the dough in between 2 pieces of parchment paper into a 1/2 inch thick rectangle.
• Freeze for at least 10 minutes, until somewhat solid.
• Use a cookie cutter to cut into about 6 circles. Line a baking tray with parchment paper & lay the cookies on them.
  Bake for about 15-16 mins until slightly golden. Cool completely before removing