Before I start all the ingredients were at room temperature.

In a bowl, sift flour and salt, keep aside.

In another bowl add butter and jaggery, whisk well until the jaggery granules dissolve. Tiny bits of jaggery are fine in this mixture, they would dissolve afterward in the process.

Now add the flour mixture into the butter mixture, and combine everything well to make a dough by using your fingers.

Divide the cookie dough into 2 logs, wrap with cling film, and keep refrigerated for 30 minutes.

Line a tray with baking paper.

Take out the cookie logs from the refrigerator and start making cookies.

Preheat oven to 180 degrees C.

The dough might appear crumbly at the time of shaping the cookies, but you’d be able to give shapes to the cookies. It happens due to the fiber present in Atta/Wheat flour, if you use All-purpose flour/Maida, you can rule out this.

If you’re making cookies using the Sandesh moulds as I did, grease the moulds with vegetable oil (you don’t need to grease them for each cookie, this step needs to be done only once at the beginning).

Now make cookies by taking small portions from the dough and fill the moulds with them, shape the other side of the cookie flat by pressing the dough portion gently, smooth out the edges. Sandesh making is an art, so like making cookies with the Sondesh moulds, it requires patience, and practice helps to become good at it. The sweet makers of Bengal called Karigar means Craftsman due to their skillful practice in Sandesh (Sondesh) making.

If you’re not using sandesh moulds, then take a small portion from the dough, and flatten them between your palms as rounds, smooth out the sides.

Arrange the cookies carefully in the prepared tray by putting them one inch apart from each other. Bake for 12 minutes. During the baking time, the bottom edges of the cookies will start browning, then you know that the cookies are done, keep an eye.

After baking, cookies will be soft to touch, but they will become munchy when cool. Let the cookies cool down for 4-5 minutes on the baking tray itself. Then shift them onto a cooling rack carefully and leave them there until they come to room temperature. Store the cookies in an airtight container. Stay good up to 2 weeks.