Almond Pistachio Cookied With Saffron Icing

• 140 grams whole wheat flour atta
• 5 tablespoons sunflower oil
• 7 tablespoons low-fat milk
• 6 tablespoons muscovado sugar / castor sugar
• 1/4 teaspoon vanilla essence
• 1/4 cup almonds blanched and sliced thinly
• 1/4 cup pistachio coarsely powdered
• 1/4 teaspoon bicarbonate of soda
• 1 pinch salt
• 2 1/2 tablespoons sugar
• 3 drops milk

1. Preheat the oven to 190 degree C and line a baking tray.
2. Mix together the oil, milk, sugar and vanilla essence in a bowl.
3. In another bowl, mix together the flour, almond slices pistachio, salt and bicaarbonate of soda.
4. Make a well in the centre of the flour mixture and add the liquid mixture and mix lightly with a wooden spoon. Do not overmix.
5. Scoop 1 tsp of the mixture and roll into balls. Place them on the lined baking tray, spaced well apart and flatten slightly.
6. Place the tray in the centre of the oven and bake for about 8-10 minutes or until a skewer inserted in the centre of a cookie, comes out clean.
7. Let the cookies cool in the tray for 5 minutes and then transfer them on a wire rack to cool completely.
8. Drizzle the icing on the cookies. Leave to set.

whole wheat flour atta, sunflower oil, lowfat milk, muscovado sugar, vanilla essence, almonds blanched, pistachio coarsely powdered, bicarbonate of soda, salt, sugar, milk

Taken from www.yummly.com/recipe/Almond-Pistachio-Cookied-With-Saffron-Icing-1644445 (may not work)