Nan Khatai / Nankhatai is shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and “Khatai” from an Afghan word meaning Biscuit.
500g butter OR Stork Bake
1 cup castor sugar,
1 tsp ground elachi (ground cardamon),
½ tsp fine nutmeg,
1 tsp bicarbonate of soda,
3½ cups cake flour.
Cream butter and add spices and dry ingredients
Make marble size balls and place on baking tray.
Put a piece of almond on each biscuit and bake at 180C for 20 minutes
Sprinkle with crystal gold edible glitters when biscuits are cool off. (optional)
Prepared, tried and tested by Feriel Sonday
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