Asian Cuisine-Nan Khatae (Eggless Cookie)
Nankhatai(egg less cookie) are shortbread biscuits popular in Pakistan and India. The word Nankhatai is derived from Persian word "Naan" meaning bread and "Khatai" from an Afghan word meaning " Biscuit". Each bite of this crumbly, traditional delicacy tastes oven-fresh, and has the power to transport you back to the warm afternoons of your childhood. Buttery and sweet, original Nan Khatai is the perfect complement to evening tea, or as a simple pick-me-up on dull days!
Making: 18-20 nan khatai preparation time: 20 min cooking Time: 30 min
Ingredients
Flour 2 cups
Semolina 4 tbsp
Icing sugar 1-1/2 cups
Melted butter 1/2 cup
Almonds chopped 1 cup
Backing powder 1 tsp
Cardamon powder 1 tsp
Egg yolks 2
Directions
Preheat the oven at 350 F or 180 C.
Powder the sugar in the blender and set aside.
Sieve the Flour and Semolina in a bowl.
Put the sifted plain flour and semolina in a baking try and roast in the oven for just 5 min. After 5 min take aside the roasted flour mixture in a bowl.
Mix chopped almonds (not grounded) and 1 tbsp melted butter in baking try and roast the almonds for 5 min, then take aside in a bowl.
Mix roasted flour+semolina, cardamon powder, baking powder and icing sugar altogether with a spoon in a bowl.
Then add gradually melted butter in the flour mixture and make a soft smooth dough.you can use a wire whisk or hand mixer or even you can use your hands for mixing it.
If the dough become so soft add some flour in it.
If the dough is bit crumble add melted butter in it.
At the end add chopped roasted almonds in the soft dough and mix well.
Divide the dough into 18 equal balls and make round shape cookies. With the finger press the cookie from the center.
With the brush spread the egg yolk on the top of cookies and garnish with almond.
Line a parchment paper or aluminium foil on the baking tray and place the nan khatae over the tray.
Keep enough space between the nankhatae because they will expand in size during the baking.
Place baking tray in the preheated oven for at least 20 min or until cookie start turn golden in color.
Remove backing tray from oven and transfer cookie on the cooling rack. cookie will be soft at this point so don't touch them otherwise these will breakdown.
Once at room temperature these are ready to enjoy. indeed very crispy and soft bite with the tea.
Put them into the air tight container for the storage, consume them within a week.
