D' food couture

A Classic Indian egg-less shortbread Cookies

Tags: Kids Corner & snacks, Cookies, Biscuits, Doughnuts

Ingredients

nan khatai

1 cup Atta

1 cup Maida

1/4 cup Rava/ Sooji/ Semolina

1/2 tsp powdered Cardamom

2 pinch Salt

1/2 tsp Baking Soda

1 cup Ghee/ Butter softened

1/2- 3/4 cup powdered Sugar (more/less)

Garnish – chopped pistachios

Tips to remember:

Don’t change the ratio of ghee/ butter, other ingredients as it’ll affect the crunchiness of the cookies.

If the dough is too soft – keep this dough covered in the fridge for 15 minutes before baking.

Make sure the ghee/ butter is not completely melted to prevent the cookies from turning flat.

If you are using butter, take out from the fridge 30 minutes before starting to make cookies.

nan

Method:

Sieve atta, maida, salt, bakind soda, cardamom powder together. keep it aside.

If you are using butter instead of ghee, should bring to room temperature/ microwave the refrigerated butter for not more than 5 seconds (not fully melted, but semi solid consistency).

To get powdered sugar – just grind it in a mixer/ small blender.
Now, in a large bowl take the ghee/ butter and sugar mix/ beat well with a big spoon or whisk in to smooth. Then add sieved flour mixture. Mix well and make a dough using hands.
Preheat your oven to 180 degree Centigrade (350 degree Fahrenheit) for 10 minutes.
Divide the dough into small equal round balls. Line a aluminum foil / apply oil over the baking tray. Take each ball and just give a small press, make a criss-cross cut shape using a knife over the top of cookies. Then top with finely chopped pistachios by pressing gently. Complete each cookies by topping pistachios.

nan khat

Take this baking tray to the preheated oven, bake for around 15- 20 minutes/ until cookie starts to turn light golden color (every oven has different setting may little longer/ shorter time, keep an eye on it while baking 😉 )
After that take out from the oven. Now at this time the cookies will be very soft, but will turn crispy and light hard as they cool down. You can transfer this cookies into an airtight container and can also store for more than 1 week.

nan kat