Preheat oven to 175C.

Line a baking tray with parchment paper and keep it ready.

Mix together wheat flour, corn flour, powdered jiggery and stir well to combine.

Add room temperature butter and vanilla and mix to form slightly crumbly dough.

Take the dough on a rolling mat, place a cling film on top and roll it to ¼” thickness.

Using a 2.5” cookie cutter, cut out cookies on the rolled dough.

Use a spatula to remove the cut out cookies from the mat and transfer to the lined baking tray.

Gather the remaining dough, place the cling film on top and repeat rolling and cutting.

Once all the dough is used up, use a fork to make indentations on top of each cookie.

Bake the cookies in preheated oven for 15 minutes. Rotate tray by 10 minutes for even baking.

Take it out of oven and let the cookies cool in the tray itself.

Remove them and store in airtight container at room temperature.