Nankhatai/ Cardamom Cookies

Nankhatai or Cardamom Cookies are a popular melt-in-mouth Indian egg less cookies, very much similar to shortbread. 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 this recipe is that, you are sure to have these ingredients in your pantry and its quick and easy to make, and best served with a warm cup of milk or hot tea.

Nankhatai/ Cardamom Cookies

June 2, 2015
: 15 min
: 10 min
: 25 min
: Easy

By:

Ingredients
  • • 100g Softened butter
  • • 60g Caster sugar
  • • 120g Plain flour
  • • 2 tbsp Semolina/ Rava
  • • ¼ tsp Cardamom powder (freshly ground)
  • • Pinch of Ground Cinnamon
  • • ½ tsp Baking powder
  • • 2 tbsp Pistachio
Directions
  • Step 1 Preheat the oven to 175 C and lightly grease a baking tray.
  • Step 2 In a bowl, sift plain flour, semolina, cardamom powder, cinnamon powder and baking powder and set it aside.
  • Step 3 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.
  • Step 4 Divide into small portions, make small balls, place a pistachio on each ball and flatten into disks, pressing down lightly.
  • Step 5 Place each piece on the baking tray about 2cm apart and bake for 10 minutes until done.
  • Step 6 Cool on a wire rack and store in an air tight jar for up to two weeks.

 

 


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