Naan Khatai Recipe
Naan Khatai is a traditional Indian shortbread cookie made with a blend of flours, spices, and butter, resulting in a crumbly, melt-in-your-mouth texture. This delightful treat is perfect with a cup of tea and makes for a flavorful snack or dessert.
Ingredients
- 120 g salted butter softened
- 30 g caster sugar
- 30 g icing sugar
- 180 g cake flour
- 30 g wheat semolina
- 30 g gram/chickpea flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- ½ tsp mixed spice
- 40 g salted butter melted
Instructions
- Preheat the oven to 160°C.
- Line a baking sheet with a perforated mat or baking paper.
- In a large bowl combine the castor sugar and softened butter. Mix for 4-5 minutes until light, pale, and fluffy.
- Sift in the icing sugar and mix for a further 3-4 minutes.
- Sift in the cake flour, chickpea flour, wheat semolina, baking powder, cardamom, and mixed spice.
- Using a spatula, mix until there are no dry bits, and the mixture is crumbly.
- Pour in the melted butter and mix until the dough comes together. The dough will be soft to the touch and not sticky.
- Using an ice cream scoop, scoop out 30 grams of dough and roll it into a ball.
- Place the dough balls onto the lined cookie sheet, leaving space between them.
- Place a slivered almond on each ball but do not press down.
- Bake for 20 minutes until the tops are light and the bottoms are golden.
- Let the Naan Khatai cool completely on the tray before transferring to a baking rack.
Notes
- For best results, measure the dough for each cookie to ensure uniform size.
- Ensure the cookies cool completely before moving them to avoid breakage.