Chhaya RecipesIndependence Day of India
Tiranga Marbled Cookies
Celebrate the spirit of Independence Day with these colourful eggless butter cookies, beautifully swirled in saffron, white and green. Delicate, buttery and festive, these cookies make a charming addition to an Independence Day tea table or celebration platter.
Preparation Time: 20 minutes
Chilling Time: 15–20 minutes
Baking Time: 10–12 minutes
Total Time: Approximately 45–50 minutes
Yield: 18–20 cookies
Ingredients
- Butter 100 g, softened
- Icing sugar 60 g
- All-purpose flour 150 g
- Cornflour 20 g
- Vanilla essence 1 tsp
- Milk 1–2 tbsp, as required
- 3-4 drops orange food colour
- 3-4 drops Green food colour
Method:
-
- Cream the softened butter and icing sugar until light and smooth.
- Add vanilla essence and mix well.
- Sift in flour and cornflour and gently combine to form a soft dough. Add a little milk only if needed.
- Divide the dough into three equal portions. Leave one plain and colour the other two orange and green.
- Gently combine portions of the three coloured doughs to create a marbled/tricolour effect. Do not overmix.
- Shape into small round cookies and arrange on a lined baking tray.
- Chill for 15–20 minutes.
- Bake in a preheated oven at 170°C for 10–12 minutes, until the edges are just lightly golden.
- Cool completely before serving.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
