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Add the butter and ghee and cardamom to the flour and mix it in until the flour sort of gathers together.
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Add in the sugar and mix.
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Add water gradually and mix until the dough comes together. Do not over knead. You may not need all the water, so begin with half a cup and then a tbs at a time, until the dough comes together.
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Let it rest covered for about 10 minutes.
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Heat the oven to 375*F
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Roll out the dough to abut 3/8th inch thickness
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Cut out the cookies in desired shapes. Mine was a 6 inch round cutter.
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Place on a baking sheet lined with parchment.
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Roll out the leftover dough again and repeat the process of cutting and rolling until all the dough is used up.
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Take a sharp paring knife and prick the cut cookie dough rounds a few times. This ensures they don't puff up while baking.
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Press in the almond and coconut slices, brush with a little milk powder paste and sprinkle some poppy seeds on top.
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Bake for 25 - 30 minutes until light brown on top.
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Cool on a wire rack