These Burfi Shortbread cookies are the perfect fusion treat if you love the richness of Indian mithai and also enjoy the buttery biscuits. They have a melt-in-the-mouth texture, reminiscent of classic shortbread, with the festive flavors of burfi.
Burfi Shortbread cookies are easy to make, not overly sweet, and beautifully decorated with melted chocolate, pistachios, and rose petals. These Barfi Biscuits are ideal for any festival or celebration.
They are inspired by my Shortbread Cookies (Eggless) and traditional Indian Burfi Recipe on this site.
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Buttery and Flavorful Burfi Shortbread
These Burfi Shortbread Cookies are flaky and tender with a melt-in-the-mouth interior. The recipe uses milk powder with all-purpose flour, and the cookies are further infused with cardamom and rose water to add traditional burfi flavors.
If you like classic shortbread cookies and also Indian sweets, these cookies are a must-try. Full-fat milk powder adds the flavor of mawa, which gives the cookies a taste of burfi. Also, I have used ground cardamom and rose water to get the delicate festive flavors.
Dipping the cookies halfway in melted chocolate and topping them with pistachios and nuts makes them beautiful, appetizing, and festive. I have dipped the cookies in white melted chocolate. However, you can use semi-sweet or dark melted chocolate.
The recipe is straightforward to follow, and the dough comes together quickly. However, this recipe requires chilling the dough, which is essential for perfect cookies.
Why You Will Love This Fusion Recipe
- Burfi Shortbread cookies are a delicious fusion of East and West.
- They are tender, buttery, flaky, and perfectly sweetened.
- These cookies are perfect for festivals, gifting, or holiday cookie boxes.
- You can easily customize the cookie dough by adding your favorite flavors.
- The recipe is easy with only a few ingredients.
Ingredients and Notes
- Flour: I have used unbleached all-purpose flour, which I mainly use for most of my baking goods.
- Milk Powder: I highly recommend using full-fat milk powder for the best result. Also, ensure to measure the milk powder correctly, as adding more will make the cookies chewy.
- Cornstarch: It helps in making these Burfi Shortbread extra tender. But if you do not have cornstarch, you can replace it with rice or all-purpose flour.
- Ground Cardamom: Adding ground cardamom adds warm and festive flavors to these cookies.
- Salt: Adding a little salt enhances the other flavors. However, you can skip it if you do not prefer it.
- Butter: Use unsalted butter softened to room temperature. You can also use salted butter instead of unsalted butter. However, skip the salt from the recipe.
- Icing Sugar: Icing sugar makes the cookies sweet and helps make them tender and light.
- Rose Water: I like adding the floral note to burfi, and so I have used rose water for this recipe as well. You can also add a few drops of rose essence instead of rose water.
- Toppings (Optional): I have dipped the cookies (halfway) in the melted white chocolate and then topped them with chopped pistachios and rose petals. Instead of white chocolate, melted dark or semi-sweet chocolate can also be used.
How To Make Burfi Shortbread Cookies
Making the Burfi Shortbread Dough
- Line the cookie sheet with a silicone mat or parchment paper.
- Set aside.
- Whisk flour, milk powder, cornstarch, ground cardamom, and salt together in a mixing bowl.
- Set aside.
- Place butter in the bowl of a stand mixer.
- Instead of a stand mixer, you can also use a hand-held electric mixer.
- Beat the butter on medium speed with a paddle attachment for about a minute, until soft and light.
- Add icing sugar and rose water to the butter and beat at low speed, then at medium to high speed, until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Turn the mixer to low and add the flour mixture.
- Mix until just combined; do not overmix.
- Scrape down the sides and bottom of the bowl.
- Now, using a spatula or your hands, bring everything together and make a dough.
- However, do not knead.
Rolling and Shaping the Dough
- Place the dough on a clean and lightly floured work surface.
- Use a rolling pin to roll out the dough to about ¼ inch thick.
- Using the circular cookie cutter (2-inch), cut out the cookie dough into circles.
- Instead of a circular cookie cutter, you can use your favorite one to shape the cookies.
- Gather the scraps, roll them again into a ¼ inch thick disc, and make more cookie dough circles.
- Carefully transfer them to the prepared cookie sheet, leaving some space between each one.
Chilling the Dough Circles
- Now, transfer the cookie sheet to the fridge and chill the cookie dough circles for at least 30 minutes.
Baking the Burfi Shortbread Cookies
- Preheat the oven to 325°F (165°C).
- Bake the cookies for 18-22 minutes or until cookies are dry to the touch and lightly golden around the edges.
- Remove the cookies from the oven.
- Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer them to a cooling rack and let them cool completely.
Topping the Barfi Biscuits
- Melt the chopped white or your choice of chocolate in the microwave in 20-second increments, then pour it into a narrow glass, bowl, or cup.
- Dip half of the Burfi Shortbread in the chocolate and allow the excess to drip off.
- Then transfer to a lined baking sheet or wire rack.
- Sprinkle chopped pistachios over the chocolate, followed by dried rose petals.
- Allow the chocolate to set completely before serving and storing.
Variations
We can treat this shortbread dough as a base and add Indian flavors of our choice.
For example, finely chopped pistachios can go well with this cookie dough to make buttery and nutty cookies.
For a traditional kesar barfi flavor, add one teaspoon of saffron-infused milk to the dough.
Top the rolled dough with finely chopped nuts and then cut it into circles.
Instead of cutting the dough into circles, cut it into squares or diamonds using a knife.
Use semi-sweet or dark melted chocolate to dip the cookies.
Instead of chocolate, you can also top the cookies with sugar glaze and then top with nuts and rose petals.
Storing Suggestions
Burfi Shortbread can stay at room temperature for several days, stored in an airtight container.
They also freeze well. Store them in a freezer-safe container or bag for up to a month.
Baking Tips For Burfi Shortbread
Measuring: For the perfect Barfi Biscuits, make sure to measure the flour and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour and milk powder with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Milk Powder: I highly recommend using full-fat milk powder for the best result. Also, measure the milk powder correctly, as more milk powder will make the cookies chewy.
Flavor: I flavored the cookies with cardamom and rose water to get the taste and feel of classic burfi. You can add a few drops of rose or kewra essence instead of rose water.
Dough: Do not overwork the dough; otherwise, it will end up in dense and crumbly cookies. If your dough is very soft and sticky and you have trouble rolling it, refrigerate it for at least 15 minutes. Then, roll it and continue with the rest of the procedures.
Make-Ahead: You can make the dough ahead of time and refrigerate it for up to 24 hours.
Cookie Shape: You can cut the dough with any of your favorite cookie cutters.
More Indian Flavored Cookies
You May Like More Eggless Cookies
Burfi Shortbread (Barfi Biscuits)
Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (60g) milk powder
- 2 tablespoon (15g) cornstarch
- ¼ teaspoon ground cardamom
- A pinch of salt
- ½ cup + 1 tablespoon (128g) unsalted butter, softened
- 6 tablespoon (50g) icing sugar
- ½ teaspoon rose water
Toppings
- 85g white chocolate (or as required)
- 1 tablespoon chopped pistachios
- Edible dried rose petals
Instructions
Making the Dough
- Line the cookie sheet with a silicone mat or parchment paper. Set aside.
- Whisk flour, milk powder, cornstarch, ground cardamom, and salt together in a mixing bowl. Set aside.
- Place butter in the bowl of a stand mixer. Instead of a stand mixer, you can also use a hand-held electric mixer.
- Beat the butter using a paddle attachment on medium speed for about a minute, until soft and light.
- Add icing sugar and rose water to the butter and beat everything, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Turn the mixer to low and add the flour mixture. Mix until just combined; do not overmix. Scrape down the sides and bottom of the bowl.
- Now, using a spatula or your hands, bring everything together and make a dough. Do not knead.
Rolling and Shaping the Dough
- Place the dough on a clean and lightly floured work surface. Use a rolling pin to roll out the dough to about ¼ inch thick.
- Using the circular cookie cutter (2-inch), cut out the cookie dough into circles. Instead of a circular cookie cutter, you can use your favorite one to shape the cookies.
- Gather the scraps, roll them again into a ¼ inch thick disc, and make more cookie dough circles. Carefully transfer them to the prepared cookie sheet, leaving some space between each one.
Chilling the Dough Circles
- Now, transfer the cookie sheet to the fridge and chill the cookie dough circles for at least 30 minutes.
Baking the Burfi Shortbread Cookies
- Preheat the oven to 325°F (165°C).
- Bake the cookies for 18-22 minutes or until cookies are dry to the touch and lightly golden around the edges. Remove the cookies from the oven.
- Allow the cookies to cool on the baking sheet for 3-4 minutes, and then transfer them to a cooling rack and let them cool completely.
Topping the Cookies
- Melt the chopped white or your choice of chocolate in the microwave in 20-second increments, then pour it into a narrow glass, bowl, or cup.
- Dip half of the Burfi Shortbread in the chocolate and allow the excess to drip off. Then transfer to a lined baking sheet or wire rack.
- Sprinkle chopped pistachios over the chocolate, followed by dried rose petals. Allow the chocolate to set completely before serving and storing.
Storing Suggestions
- Burfi Shortbread can stay at room temperature for several days, stored in an airtight container.
- They also freeze well. Store them in a freezer-safe container or bag for up to a month.
Notes
- Measuring: For the perfect Barfi Biscuits, make sure to measure the flour and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour and milk powder with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Milk Powder: I highly recommend using full-fat milk powder for the best result. Also, measure the milk powder correctly, as more milk powder will make the cookies chewy.
- Flavor: I flavored the cookies with cardamom and rose water to get the taste and feel of classic burfi. You can add a few drops of rose or kewra essence instead of rose water.
- Dough: Do not overwork the dough; otherwise, it will end up in dense and crumbly cookies. If your dough is very soft and sticky and you have trouble rolling it, refrigerate it for at least 15 minutes. Then, roll it and continue with the rest of the procedures.
- Make-Ahead: You can make the dough ahead of time and refrigerate it for up to 24 hours.
- Cookie Shape: You can cut the dough with any of your favorite cookie cutters. Alternatively, cut the rolled dough into squares or diamonds with a knife.
Shama says
Hi do we have to chill the biscuits before baking..what happens if u dont chill it.
Jigna says
Hi Shama! Chilling the cookie dough or cookie dough circles prevents the cookies from spreading while baking. If you do not have enough time, you can chill the cookie dough circles in the freezer for 10 minutes. Or, after making the cookie dough, you can test by baking one cookie without chilling. If it does not spread too much while baking, you can bake the rest of the cookies without chilling.