INGREDIENTS

120 grams Butter
150 grams All Purpose Flour
2 Tbsp Vanilla Custard Powder
1/3 cup Chopped Almonds
1/3 cup Chopped Pistachios
1/2 cup Powdered Sugar

METHOD

1) Mix butter and sugar together untill a creamy texture is achieved and color becomes pale white.
2) Add Chopped Almonds and Pistachios and mix gently.
3) Mix Custard Powder and all purpose flour. Add slowly to the mixture while continuosly stirring it.
4) Once all the ingredients are mixed properly. Transfer the contents to a flat surface (chopping board or large tray or clean kitchen platform).
5) Using your hands, form a cylindrical log of the mixture.
6) Wrap tightly with cling film and refrigerate for 2 hours.
7) Take out, remove the film, cut into equal sized squares.
8) Preheat the oven for 10 mins at 180 degree celcius.
8) Grease a baking tray, line it with parchment paper. Place the cut square at 2cm distance from each other on the tray.
8) Place in the oven and bake at 180 degree celcius for 15 mins.
9) After 15 mins, take out of the oven, place the tray on wire rack for the cookies to cool down.
10) The cookies will become crispy on cooling down