Rangoli cookies
- Chetna Makan
Save recipe
Serves 16 - 18
More effort
Prep: 1 hr
Cook: 10 mins - 14 mins
plus resting
0 reviews
loading...
Mark Diwali, the Hindu festival of lights, with these cookies. The icing reflects the art of rangoli – geometric designs thought to invite luck and prosperity
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Rum & raisin shortbread
A star rating of 0 out of 5.0 ratings
Pumpkin & pecan cheesecake pie
A star rating of 5 out of 5.3 ratings
A star rating of 4 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
175g unsalted butter
softened
-
200g caster sugar
-
1 tsp ground cardamom
-
1 egg
-
370g plain flour
For the icing
-
2 egg whites
(freeze the yolks for another recipe)
-
400g icing sugar
-
1 tsp lemon juice
-
3 food colourings
(we used red, yellow and orange)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (18)
- kcal287
- fat9g
- saturates5g
- carbs49g
- sugars33g
- fibre1g
- protein3g
- salt0.1g
Ad
Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Line two or three baking trays with baking parchment. Put the butter and sugar in a bowl and beat using a wooden spoon until smooth and creamy. Add the cardamom and egg and mix well. Next, add the flour and bring it all together into a soft dough. Cover and leave to rest in the fridge for 30-40 mins.
-
step 2
Roll the dough into a thin sheet, roughly 3mm, then cut out eight circles using a 10cm round biscuit cutter. Arrange on the prepared baking sheets and bake for 10-14 mins, until very lightly golden. Leave to cool completely.
-
step 3
Meanwhile, make the icing. Whisk the egg whites until they form soft peaks. Sift in the icing sugar and add the lemon juice, then beat until smooth. Divide into four portions and add a different food colouring to each of three, leaving one white. Put into separate piping bags and cut a tiny hole at the ends. Pipe colourful rangoli designs on the biscuits and leave to set. Will keep in an airtight container for up to three days.
Recipe from Good Food magazine, Christmas 2023
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...