Custard and Multiseed Cookies

Ingredients

Sugar 600 g

Butter 625 g

Eggs 5

Linseed 50 g

Sesame Seed 100 g

Pista 100g

Pumpkin Seed 100 g

Flour 500 g

Atta 250 g

Baking Powder 10 g

Baking Soda 5 g

Method

Mix cream, butter and sugar together. Add eggs one by one

When the mixture becomes light and fluffy, add all dry ingredients. Make dough from the mixture. Roll 16 g of dough each in the baking tray and garnish with some seeds. Bake at 180 C for 12 minutes

(Courtesy: Chef Sandeep Kanojia, The Imperial, NewDelhi)