115gramsor 1/2 cup unsalted butterat room temperature
75gramsor 3/4 cup powdered /icing sugar
15mlor 1 tablespoon milk
190gramsor 1 1/2 cups all purpose flour or maida
10gramsor 1 tablespoon Milk powder
10gramsor 1 tablespoon Custard powder
1/4teaspoonbaking powder
1/4teaspoonsalt
For soaking
120mlor 1/2 cup milk
1/2teaspoonsaffron strandsoptional- i skipped this
Instructions
Preheat the oven to 180 C . Line a cookie sheet with parchment paper or grease well with butter.
In a mixing bowl, whisk or sift together the flour , milk powder, custard powder , baking powder and salt. Keep aside.
In another bowl, beat together the butter and powdered sugar using an electric mixer or wooden spoon until smooth.
Add the tablespoon of milk and beat until incorporated.
Add the dry ingredient mixture and mix until a soft dough is formed.
On a well floured surface , roll out the dough to about a quarter inch thick.
Using a cookie cutter or round shape, cut out cookie shapes and place on the prepared pan. Leave 2 inches space between the cookies .
Reroll the scraps until all the dough is used (you can bake the cookies in batches)
Mix the saffron strands (if using) in the milk and pour (or spoon) the milk over the cookie dough shapes on the pan, making sure each cookie is soaked. Carefully pour out the extra milk from the cookie sheet.
Bake at 180 C for 16 - 18 mins until light brown on the edges. You can make for 20-22 minutes for a firmer , well browned cookie. Cool on pan for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
I used a cookie cutter of 2.5 inch diameter and got about 25 cookies. The cookies last for 10 days or longer in an airtight container. My measuring cup measures 240 ml. Make sure all ingredients are at room temperature for best results.