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
- 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
- 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.
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Prepared, tried, and tested Feriel Sonday
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