Nankhatai Biscuits- Indian Shortbread Cookies


Indian Cookie, which is delicious and goes perfect with chai...Enjoy...

  • 3/4 Cup Besan or Chick Pea Flour
  • 3/4 Cup Maida or Plain flour
  • 1/2 tsp. Each Baking Soda and Baking Powder 
  • Pinch of salt 
  • 1/2 Cup Ghee or Clarified butter- room temperature 
  • 3/4 Cup Caster sugar 
  • Flaked almonds or Pistachios or Cashews to garnish 

  1. In a bowl cream the sugar and ghee till its becomes pale and sugar is completely dissolved. Use a hand mixer as it can take upto 10mins manually.
  2. Sieve in all the remaining dry ingredients.
  3. Mix to combine well.
  4. Knead to form soft dough. 
  5. Dollop a spoon ful of the dough on a greased cookie sheet or baking tray.
  6. Place them apart from each other as the cookies will spread as they bake.
  7. Place some called almonds on each cookie and press gently. 
  8. Bake in a preheated oven at 200 degree Celsius for 20-30 mins.
  9. Keep an eye as they will start to turn brown if over cooked.
  10. Remove from oven and let them sit for at least 10 mins to harden.
  11. Store in a jar for a week or two i.e. if they remain that long 😊
Makes 10-12. Serve with a cup of tea or coffee. 

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