Light and crumbly, these cardamom and rose flavoured Indian shortbread cookies, aka Nankhatai are truly a delectable treat!
Servings: 18cookies
Calories:
Author: Natasha Minocha
Ingredients
150gmsButter, slightly softened
100gmsFine sugar
1 1/4cupAll purpose flour
1/3cupSemolina/ sooji
1tspDried rose petals, slightly crushed
1/2tspCardamom powder
2tspPistachio, roughly choppedplus extra for sprinkling on top
Instructions
Cream butter and sugar in a large bowl till light and fluffy.
Stir in the all purpose flour, semolina/ sooji, cardamon powder, dried rose petals and chopped pistachio. Combine well and refrigerate the dough for 20-30 minutes for the dough to firm a bit.
Preheat your oven to 180C. Line a baking tray with parchment paper or silpat.
Shape the chilled dough into small balls and flatten them slightly. Making cross wise cuts on each dough ball using a knife.
Place them on the cookie sheet. Sprinkle some chopped pistachios on top and bake for 12-15 minutes or until they are light golden.
Carefully transfer the cookies to a cooling rack. They will be soft but will firm up as they cool. Enjoy!