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Ingredients Jump to Instructions ↓

  1. 80 g caster sugar

  2. 80 g unsalted butter , plus extra for greasing

  3. 3-4 drops of vanilla essence green cardamom , seeds ground

  4. 155 g plain flour , sifted, plus extra for dusting

  5. 50 g fine semolina

Instructions Jump to Ingredients ↑

  1. Nan khatai Method 1. Preheat oven to 190C/gas 5 and lightly grease a baking tray.

  2. In the bowl of an electric mixer or using a wooden spoon, cream together the sugar and butter until light and fluffy. Beat in the vanilla essence and cardamom.

  3. Add the flour and semolina and mix into a firm paste. Knead gently for 5 minutes.

  4. Keeping your hands dusted with flour, take golf ball-sized pieces and flatten into circles about 1.5cm thick, or roll out the dough and use a biscuit cutter.

  5. Put the biscuits on the prepared baking tray at least 2.5cm apart and bake for 12-15 minutes or until light brown. Cool on a wire rack.

  6. Store in an airtight container for up to 3 weeks.

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