nankha

Nankhatai

Written by on in Cakes and bakes, Desserts

Nankhatai are king of short bread cookies, just melts in your mouth, best teatime cookies.

Serving= 14-16 nankhatai

Ingredients,

  • unsalted butter  1/2 cup  / 4 oz
  • icing sugar  1/2 cup
  • nutmeg powder 1/8 tsp (optional)
  • cardamom powder  1/4 tsp
  • plain flour  1 cup
  • baking powder 1/4 tsp
  • salt 1/8 tsp

Directions,

1. In a bowl add soft butter (butter should be on room temperature but not too soft) with butter add sifted icing sugar,nutmeg,cardamom powder. Beat them well until mix. sift together flour,baking powder, salt. Add in to butter mixture, now mix with hands just until combines well. Do not over mix it.
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1.Preheat the oven on 300 F/150 C. In a bowl add soft butter (butter should be on room temperature but not too soft)
with butter add sifted icing sugar,nutmeg,cardamom powder.
Beat them well until mix.
sift together flour,baking powder, salt.
Add in to butter mixture, now mix with hands just until combines well. Do not over mix it.
2. Combine it into a dough, cover with plastic wrap, keep in fridge for 20-30 minutes. Line butter paper on baking tray, make small balls of dough. keep them on tray, press with thumb. brush with beaten egg(this is optional). keep some pistachios on top.
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2. Combine it into a dough, cover with plastic wrap, keep in fridge for 20-30 minutes.
Line butter paper on baking tray, make small balls of dough.
keep them on tray, press with thumb.
brush with beaten egg(this is optional).
keep some pistachios on top.
3. Bake them for 22-25 minutes.
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3. Bake them for 22-25 minutes.

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