DISH NAME : NANKHATAI (EGGLESS WHOLEWHEAT COOKIES)

Preparation Time : 15 minutes

Baking Time : 15 minutes

Description

These cookies have it's origin in Gujarat, India. It was modified from the English cookies.

Note

1) Ghee/ clarified butter can be substituted with butter.
2) If semolina is coarse, lightly pulse once in mixie.

Method

1. Cream clarified butter and sugar together till fluffy.
2. Mix wheat flour and gramflour together and sieve once or twice. To this add semolina, cardamom powder and baking soda.
3. Add the flour gradually to the sugar mix.
4. Gently mix to fom a dough.
5. Scoop out the dough using an ice cream scoop or a tablespoon. This will ensure that all cookies are of uniform weight and size.
6. Roll & press the dough lightly to give a good shape.
7. Now keep the almond or cashew on top of each cookie.
8. Bake in a pre-heated oven at 180 degree C for about 12 to 15 minutes. Each oven is different, so start checking cookies from 10 minutes.
9. Nankhatais will crack lightly on top & its normal. Remove the baking tray to a cooling rack. Remove the cookies only after it has slightly cooled down or it will crumble.

Serving Suggestions

Serve with tea.