Transfer Cashew and almonds to a mixer and make a coarse powder of it . Keep aside .
Next take oats and grind into coarse powder, keep aside.
In large bowl mix oats powder, nuts powder along with wheat flour, baking soda, honey, and essence. Mix well to combine all ingredients together. The mixture will be crumbly .
To the crumbly mix , add a tsp or 2 curd to make a smooth dough .
Cover the dough and keep in fridge for 45 minutes. this will make dough a bit hard and non sticky .
After 45 mins , Preheat the oven at 180c for 10 minutes .
Divide the dough to small lemon sized equal balls.
Flatten each balls gently by using your palm.Arrange the cookies on the baking tray lined with parchment paper. Leave some space in between .
Use your fork and press in the centre of each cookie to make an impression as shown in pic .
Place the tray in the middle rack and bake the cookies at 180 c for 10 – 12 mins . After 10 -12 mins , take them out and reduce the temperature to 160 c and bake the cookies again for 3-5 minutes or till they are golden brown from sides as well bottom . This will make cookies crisper.
Remove the cookies from the tray and let it cool completely.Initially they look soft when hot but after sometime , they will become crunchy .
Store the cookies in an air tight container and relish !!! Stays good for minimum 6-7 days .
Instead of honey you can use powdered sugar .
If the dough doesn’t hold together, add extra 1 tsp curd to make smooth dough.
You can use any essence for various flavours like vanilla , pineapple , pista , rose etc .
Duration for which cookies has to be baked varies slightly and depends on your oven . For me it took 12 mins on 180 and 4 minutes at 160 c . So to avoid over baking , better keep an eye towards end .