To a siever add flour, baking powder and salt. Sieve it. Sieve it well for even mixing.
Now add chilled butter, mix well with your finger tips. Butter should be firm, if it starts to melt keep the mixture in fridge for few mins then start mixing again.
Mix it well till it resembles breadcrumb in texture. Now add cane sugar.
Mix well with a ladle, add vanilla essence, curd.
Now add milk, gather and bring together to form a dough. Do not knead, just bring it together.
Cling wrap and chill it for 10 mins. Now cut the dough into 2.
Keep the dough on the parchment paper. Fold the parchment paper such that you roll over on the parchment paper and the dough is in between. This is to avoid sticking.
Roll over and flatten it using a chapati roller, use your favourite cookie cutter to cut shapes.
Collect the scraps and roll over again, repeat to finish off the entire dough.
Lay parchment paper on a baking tray, arrange the cookies carefully.
Preheat oven at 180 deg C for 10 mins.
Bake in preheated oven for at least 15-20 mins or until the edges start to change to golden. Cool down then store Eggless Whole Wheat Butter Cookies in an airtight container.