Nankhatai or Cardamom Cookies are a popular melt-in-mouth Indian egg less cookies, very much similar to shortbreads. These mini treats are crumbly, smell heavenly and also have a good punch of Cardamom which is used in most Indian desserts and cooking. What I really love about the recipe is that you are sure to have these ingredients in your pantry and also its quick and easy to make and best served with a warm cup of milk or hot tea.
- 100g Softened butter
- 60g Caster sugar
- 120g Plain flour
- 2 tbsp Semolina
- ¼ tsp Cardamom powder (freshly ground)
- Pinch of Ground Cinnamon
- ½ tsp Baking powder
- 2 tbsp Pistachio
- Preheat the oven to 175 C and lightly grease a baking tray.
- In a bowl sieve plain flour, semolina, cardamom powder, cinnamon powder and baking powder and set aside.
- In a separate bowl beat together butter and sugar until pale yellow and fluffy. Add the flour mix to the sugar & butter and knead to form a smooth dough.
- Divide into small portions, make small balls, places a pistachio on each ball and flatten in circles pressing down lightly.
- Place each piece on the baking tray about 2cm apart and bake for 10 minutes until down.
- Cool on a wire rack and store in a jar for up to two weeks.