Sieve together whole wheat flour, salt and baking soda.

Add butter and cane sugar, beat on high speed for a minute using electric blender. It becomes smooth and creamy.

Now add rose essence, custard powder and mix well with electric blender.

Now add sieved whole wheat flour and combine to form dough.

Prepare a thick log of the dough, roll the dough in coarsely ground cashew.

Refrigerate the log wrapped in parchment paper for 30 minutes.

Preheat the oven at 180° C for 10 minutes.

After 30 minutes, remove the log and slice into cookies.

Place the cookies on parchment lined baking tray and bake at 160 °C for 20 minutes or until the bottom turns slightly brown.

Remove from oven and cool on wire rack.

The cookies will be soft when hot but they become melt in mouth as they cool. Store in air tight container.

Serve these eggless cashew cookies with plain milk.