Sieve together flour, vanilla flavoured custard powder, baking soda and baking powder.
Mix the sugar and oil in a mixer and whip for a minute.
Slowly add this to the flour mixture and mix well. Make it into a smooth dough.
Pinch a small portion of the dough and make it into a smooth ball and flatten it.
Line the baking tray with butter paper.
Keep the cookies on it, with enough space for even baking. Bake it for 10 minutes at 170 degree C.
Take out from the oven and cool them on a wire rack.
Once completely cooled, they will become firm and crisp.
Recipe and image courtesy: Jeyashris Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.