Nankhatai (Indian Shortbread Cookies)
Rich, buttery Indian shortbread cookies infused with the aromatic warmth of cardamom. These traditional eggless treats feature a delicate, crumbly texture that melts in your mouth, created from a simple blend of fine wheat flour, sugar, and butter. Perfectly golden and slightly cracked on top, they are a timeless accompaniment to afternoon tea.
Ingredients
- 1 pound Fine wheat flour (or All-Purpose Flour) (Originally 'First quality wheat flour'. Use fine semolina or all-purpose flour for best results.)
- 1 pound Butter (cold and firm) (Originally 'slightly hard butter'. Use unsalted butter.)
- 1/2 pound Powdered sugar (Quantity estimated based on standard shortbread ratios (original text unclear). Adjust to taste.)
- 1 tablespoon Cardamom seeds (coarsely crushed) (Originally '1 Tola' (approx 11.6g).)
Instructions
- 1Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2In a large mixing bowl, combine the fine wheat flour, powdered sugar, and coarsely crushed cardamom seeds. Add the firm butter and rub it into the dry ingredients using your fingertips or a pastry cutter until the mixture comes together into a smooth, firm dough. Do not overwork the dough.
- 3Take small portions of the dough and roll them into balls (about the size of a walnut). Place them on the prepared baking sheet, leaving some space between each. Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden and firm to the touch. Allow them to cool completely on the tray before serving, as they will be fragile while hot.