Gluten free masala cookies: Recipe

This recipe is my second entry for betterbutter contest in collaboration with sprig. Sprig is a brand that scours the world to get the finest gourmet ingredients into kitchens of people who love to experiment in their kitchen. It was basically an introduction to sprig’s range of unique spice blends, to be used in our dishes covering cuisines from europe to the middle east to asia. To participate, at first there were four choices of spice blends and they made us select one spice blend from the lot and asked us to create a dish and recipe. I chose malacca:oriental spice blend. This spice blend is a symphony of fragrant herbs and spices, inspired by the orient. It captures the rustic richness of south east asian curries, with a twist. Flavourful chilies make for a delightful fusion, best enjoyed when sprinkled into curries, sauces, salad and stir fries. This versatile ingredient can be used as rub, marinade, glaze, paste, crumb, sprinkle or dressing! this masala cookie that i have come up with has earthy flavour of amaranth flour, fruity flavour of plantain flour which is beautifully blended with oriental spice blend malacca and has resulted in a salty, mildly sweet, soft cookie, which is perfectly paired with a cup of chai or coffee.