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Other flavour
What's inside
Everything that goes in, by weight
Per batch
- Butter
- 115 g
- Sugar
- 100 g
- Maida (all-purpose flour)
- 130 g
- Coconut powder (desiccated)
- 65 g
- Milk, for the dough
- 1–2 tbsp
- Baking powder
- ½ tsp
How we bake it
Butter and sugar are beaten together; vanilla goes in.
Sieved maida and baking powder are added, then the coconut powder.
Milk brings it to a soft dough, which is rolled into balls and slightly flattened.
The tray rests in the freezer before baking so the cookies hold their shape.
Baked at 180°C for about 18 minutes.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 14 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the cookies eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 14 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 3 days for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat, milk (butter). may contain coconut.. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
