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Nankhatai
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
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
225g wholemeal flour
125g margarine
100g icing sugar
19 pistachios
12 cardamon pods
2 tbsp plain yoghurt
½ tsp vanilla extract
¼ tsp baking powder
Method
Cream the margarine with icing sugar and vanilla extract.
Remove the cardamon seeds from their pods and add to the mixture.
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.
Use a tablespoon to scoop up the dough, roll them into balls, and flatten slightly.
Press a pistachio into each biscuit and bake for twenty minutes.
Categories
#Biscuit
#Indian
#Cardamon
#Treats
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