Method

• Beat butter and sugar until creamy.
• Sieve flour and baking powder. In a bowl add the flour, butter mixture, curd and vanilla essence.
• Knead it into a soft dough.
• Divide the dough into two. Divide one half into two quarters.
• On a rolling board keep a butter paper and place the half dough portion and roll it into a square. Keep it aside.
• Mix cocoa powder, drinking chocolate and chocolate essence to one quarter dough and mix well. If dough is too dry add 1tbs curd to make it soft.
• On a butter paper roll both vanilla and chocolate dough into squares separately.
• Cut them into 10 equal strips.
• On the previously rolled square sprinkle chopped cashew.
• Then place the 5 chocolate and 5 vanilla strips alternately.
• Cut the other 10 strips to small squares.
• Place the squares alternately so that the cookie dough resembles an interlaced pattern.
• Chill for 10 minutes.
• Cut to desired shapes.
• Preheat oven to 200C
• Bake cookies for 20 minutes.
• After 20 minutes remove from oven and transfer to wire mesh to cool.
• Cookies are always very soft when you take them out of oven. Do not panic.
• They become crispy once cooled. Store in airtight container.