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Nankhatai

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Indian (210)      Treats (64)      Biscuit (19)      Cardamon (4)     


nankhatai, biscuits, shortbread, Indian


Nankhatai is an Indian shortbread originating from the sixteenth century. It is sweet, aromatic, and has a crumbly texture.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Makes: 19 servings

Ingredients
225g wholemeal flour
125g margarine
100g icing sugar
19 pistachios
12 cardamon pods
2 tbsp plain yoghurt
tsp vanilla extract
tsp baking powder

Method



nankhatai, biscuits, shortbread, Indian


Cream the margarine with icing sugar and vanilla extract.



nankhatai, biscuits, shortbread, Indian


Remove the cardamon seeds from their pods and add to the mixture.



nankhatai, biscuits, shortbread, Indian


Fold in the flour, baking powder, and yoghurt to form a dough.
Pre-heat the oven to 170 ༠C/ 150 ༠C fan/350 ༠F/4 Gas.



nankhatai, biscuits, shortbread, Indian, dough


Use a tablespoon to scoop up the dough, roll them into balls, and flatten slightly.



nankhatai, biscuits, shortbread, Indian, dough


Press a pistachio into each biscuit and bake for twenty minutes.

Categories
#Biscuit
#Indian
#Cardamon
#Treats
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