This May I’ve taken the plunge, decided to get brave and work on my cookie and cake baking skills. Too melodramatic, was it 😛
But honestly, I went and got myself a larger oven ( hopefully free of hot spots like the previous tiny one) and have decided to bake on a weekly basis.
So I saw these gorgeous Pistachio Almond Milk Cookies on Simi’s lovely blog ‘Turmeric N Spice’ and just had to bake them!
I made them with lots of pistachios and rose petals ( Maybe I am still hung-over with the flavours of the Middle East from last month :D). The aroma from the roses and rose water filled the kitchen as the cookies baked….it was heavenly!
We loved the flavours so much that I baked an egg-free Wholegrain and Oatmeal version of these. More on that in the next post.

You need
1 cup All Purpose Flour /Maida
1 cup whole wheat flour/aata
115 gms of butter, chilled and cubed
3/4 cup sugar, powdered
1 large egg ,cold
1/2 tsp rose extract or rose water
1/4 cup + 1tbsp milk powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crushed pistachios, crushed
2 Tbsp dried rose petals, crushed

Beat the sugar with butter till creamy. I used my hand mixer. It took about 3 minutes.
Add egg and rose extract and mix.

In another bowl whisk together the flours, milk powder, salt and baking soda. Add half of this flour mixture to the egg-butter mixture and fold in to get together to make a dough.

To the other half of the flour mixture, add the pistachios and rose petals and incorporate into the dough.
Shape the dough into a log , or two logs depending on the size of cookies desired. Cover in cling film and refrigerate for 4 hours.
Preheat the oven to 180C
Cut the cookies about 1 cm thick and arrange them on a lined baking tray, placing them an inch apart.
Bake for 12-13 minutes. Let rest on the tray for 5 minutes. Then remove to the cooling rack.

Enjoy with coffee, tea or a glass of chilled milk, like I did 😀