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Nan Khatai (Traditional Shortbread Cookies)

These cookies are a favorite to dunk in tea, and the most interesting part is that while the flavor is the same, everyone has a different recipe to make them. Here I am sharing a “Kausari-style recipe,” as a friend says. Preparation time: 15 minutes Baking time: 10 to 15 minutes Yields: 18 cookies, about 1.30 oz each

Ingredients

  • 1 cup all-purpose flour
  • 1 cup chickpea flour
  • 1 tbsp semolina
  • 1 cup granulated sugar (170g or 6 oz)
  • 1 cup ghee or unsalted butter, at room temperature (125g or 4.35 oz)
  • 1 cup whole almonds
  • 1 tsp ground cardamom
  • 1/2 tsp baking powder
  • 2 large egg yolks, whisked

Instructions

  • 1. Preheat the oven to 350°F and set aside a parchment-lined baking sheet.
  • 2. In a large bowl, combine all-purpose flour, sugar, ghee/butter, almonds, ground cardamom and baking powder. Mix until thoroughly combined and a cohesive dough comes together.
  • 3. Spoon the dough out using a cookie scoop or about 2 tablespoons of dough, and roll into balls (or as I do, weigh it on a scale to get a consistent size). Place spaced 2 inches apart on the baking sheet. (You do not need to flatten them) Brush the tops with whisked egg yolk.
  • 4. Bake until the edges are just barely golden, about 10 to 15 minutes. (Cookies will set once cooled). Cool completely on the baking sheet.