Nankhatai is an Eggless Indian Shortbread Cookie from the Indian subcontinent and popular in India and Pakistan.
The word Nankhatai is derived from the Persian word Naan meaning bread and “Khatai” from an Afghan word meaning Biscuit.
Nankhatai Biscuits – Eggless Indian Shortbread Cookies
Ingredients:
- 250g butter
- 250 ml Castor sugar
- 5ml fine Cardamon
- 125 ml gram flour (chickpea flour)
- 500 ml Cake flour
- 5 ml bicarbonate of soda
- slivered almonds and Pistachio nuts
Method:
- Cream the butter and castor sugar together.
- Add the remaining dry ingredients and mix together until you have a soft dough.
- Make ping-pong-sized balls and add an almond to each cookie.
- Place on a parchment baking tray and bake in a preheated oven at 180°C for 16 minutes.
Let them cool and enjoy them with a cup of coffee or if you prefer some delicious tea.
Looking for some other Indian cooking or baking recipes?
Prepared, tried, and tested Feriel Sonday
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I confess that I had to look up caster sugar. Do you recommend this type of sugar as necessary for the right taste, or would granulated do?
Terri – not necessary, you can use regular sugar and dump it in a grinder of some sorts and just make it like fine sugar and it will work. Regular sugar is a bit coarse and will change the texture slightly
Thanks, I’m going to try them this weekend.
Awesome Terri – Hope you like them, please let me know
These look spectacular! I can almost taste them! They look so simple to make, and I’ve got almost everything on the ingredients list (just need to get some nuts). I hope I’ll have time to try them this weekend! Thanks for a great recipe. Pinned. 🙂
Cheryl, I hope you will have time this weekend to make and enjoy them
I am always looking for new interesting recipes that deserve a try, and this sounds absolutely perfect! #EsmeSalon
Hi Sylvia – Thank you so much, hope you will enjoy them as well.
Saved this to Comfort Foods on my Pinterest!!
Thank you for popping in and the visit and the pin!!
Oooo I love nankhatai! They look perfect… love em!
Good morning Trisha, Thank you so much for popping in. Yes, I agree this is so delicious and #yummy. I need to make some soon again. How about you?