Nankhatai Biscuits, A very popular shortbread biscuit in India and Pakistan
Nankhatai is shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar
- 200g of Rama margarine
- 1/2 tsp bicarbonate of soda.
- 1/4 tsp elatchi powder.
- 3/4 cup castor sugar.
- 1/4 tsp nutmeg powder.
- 2 cups cake flour.
- 1/2 tsp baking powder.
- 3 tbsp semolina.
- Colorful slivered almonds.
Cream margarine and sugar together, till light and fluffy in a bowl, and set aside.
In another bowl mix all the other ingredients, mix well.
Add the flour mixture to the margarine mixture one spoonful at a time.
Mix well and knead till everything is well combined.
Break off small pieces and shape them into balls.
Place a slivered almond in the center.
Bake in a preheated oven at 180C for 10 to 15 minutes or until lightly brown.
Be careful the biscuits become browner as they cool.
Halfway through the baking time, you will have the gentle press the almonds back down into the biscuits.
As they rise the almonds push up from the biscuit.
Prepared, tried, and tested by: Bobby Swanson