Ingredients:
- 200g of butter, room temperature
- 80g of powdered sugar
- 6 tablespoons of kewra water
- 350g of flour
- 1 egg
- 1 teaspoon of baking powder
- Slivers of white chocolate (optional)
- Rose peals (optional)
Method:
- Mix flour, powdered sugar and baking powdered in a large bowl or stand mixer
- Add butter chopped into small pieces, the egg and kewra water
- Knead or mix with the mixer until combined
- Form into a sheet and set in the fridge for at least 20 minutes preferably longer
- Form little balls from the though and then flatten them in your hand. Alternatively you can roll it out and use cookie cutters. As the dough will be pretty sticky you’ll need to use extra flour for the latter method
- Bake until slightly golden, approximately 20-25 minutes. For the rolled out version, the baking time will be shorter, approximately 12 minutes.
Notes: kwera water can be substituted with rose water, but the flavour will be different but still very nice. You can get kewra in most Indian/Oriental shops, picture below:
It’s used primarily in Muslim Indian cuisine, most frequently in more luxurious varieties of biryani. Historically it was used in the kitchens of noble and royal houses, or so the history says.