These shortbread, or Nankhatai as they are called in India, are buttery and melt-in-mouth crumbly cookies.
By Sanjeeta Kk
These shortbread or Nankhatai as we call them in India are buttery and melt-in-mouth crumbly cookies. The recipe is quite simple with just three main ingredients to go in it, flour, butter and sugar with all the three in almost equal proportion. I added Pistachio powder in the cookie dough and a few drops of lemon extract which gave a wonderful nutty taste with a delightful citrus flavor to them.
- 1 cup All purpose flour
- 1 ½ cup powdered sugar
- ½ cup semolina
- ¼ cup fine Pistachio powder
- ¾ cup or little less butter/ghee
- 1 tbsp. yogurt/curd
- 1 tbsp. coarse pistachio powder to garnish
- A few saffron strands (optional)
- ½ tsp. baking powder
- A few drops of lemon extract or ¼ tsp. lemon zest
- Preheat the oven to 180°C for 10 minutes.
- Add flour, semolina and pistachio powder in a large vessel and mix well.
- Take another vessel and add butter/ghee, powder sugar, baking powder and yogurt in it. Whisk all the ingredients for 10 minutes till the mixture is light and fluffy.
- Pour the wet ingredients into the dry flour mix, add lemon extract or lemon zest, saffron strands if using and knead all into smooth and soft dough.
- Take out small piece of dough and roll it into small balls, flatten it slightly and press a little of coarsely ground pistachio powder in the center.
- Make all the cookies in the similar way and arrange them in a baking tray leaving a little gap between each cookie.
- Bake the lemony shortbread at 180°C for about 15 minutes or till the sides start to turn golden. These goodies will be mostly white in color when fully baked.