First, sieve the flour, baking soda, milk powder and sugar and keep aside.

Cream the margarine until you get a shiny texture.

Add the icing sugar part by part and mix until you reach a buttercream texture.

Add the flour mixture and then the tamarind juice and whey water. (To make the tamarind juice, soak the tamarind in water and then squeeze it to make a paste or juice)

With the tip of your fingers, mix the ingredients, making sure not to press too hard. Once combined, let it rest for 10 minutes.

Mould the dough into your desired shape and bake it at 170 degree Celsius for about 15 minutes.