Tamarind Cookies
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Tamarind Cookies

The perfect Indian Tea time snack!

IBCA

Ingredients

0-serving
  1. 200 Grams All purpose Flour
  2. 150 Grams Icing Sugar
  3. 100 Grams Margarine
  4. 1.25 Grams Baking soda
  5. 1/4 Teaspoon Cinnamon powder
  6. 50 Millilitres Tamarind juice
  7. 2 Tablespoons Milk Powder
  8. 50 Grams Castor sugar
  9. 30 Millilitres water Whey

Method

60 mins
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    First, sieve the flour, baking soda, milk powder and sugar and keep aside.

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    Cream the margarine until you get a shiny texture.

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    Add the icing sugar part by part and mix until you reach a buttercream texture.

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    Add the flour mixture and then the tamarind juice and whey water. (To make the tamarind juice, soak the tamarind in water and then squeeze it to make a paste or juice)

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    With the tip of your fingers, mix the ingredients, making sure not to press too hard. Once combined, let it rest for 10 minutes.

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    Mould the dough into your desired shape and bake it at 170 degree Celsius for about 15 minutes.

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