Cream butter and icing sugar until fluffy and pale.
Add in shifted flour, corn flour, Everyday Milk powder and curry flavour.
With a spatula, slowly incorporate all the ingredients together. Then toss in curry leaves and continue to mix well.
Place soft cookie dough in a piping bag with a wide mouth rosette nozzle.
Pipe one floret on parchment paper and repeat for the whole cookie dough batch. Bake in preheated oven of 170C for 25 minutes. If one prefers the cookie to be lighter or darker in colour, simply adjust the baking time to 5 minutes less or more.
Remove and let them cool. Store in air right container.