Nan Khatai (Indian butter biscuits)

20 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
These Indian butter biscuits, are like shortbread but a lot more crumbly. Yum!

By Food24 July 17 2012
0
SHARES
1.4k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

90 g chickpea flour
70 g semolina
20 g flour — plain
cardomom — pinch, cinnamon powder
120 g butter — unsalted, at room temperature
120 g sugar
1 Tbs almonds — sliced
1 Tbs pistachio nuts — sliced
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180°C and line an oven tray with parchment paper.

In a bowl sift together the gram flour, semolina, plain flour, baking powder and cardamom or cinnamon powder.

In a separate bowl cream together the butter and sugar until light and fluffy.

Add the dry ingredients to the butter mixture a little at a time and mix together thoroughly.

From the dough, break off ping pong sized chunks and roll into ball between your palms.

Flatten the biscuits slightly and cut criss-crosses in the top with a sharp knife.

In the middle of each biscuit place half a pistachio or almond.

Arrange the biscuits on the baking tray three fingers apart – they will expand and flatten in the heat of the oven.

Bake for 15 – 20 minutes until golden brown.

Remove the biscuits from oven and leave them to cool before picking up or they will break apart.

Serve with Masala Chai (Spiced Indian Tea).

Reprinted with permission of Damian Ettish.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.