Nankhatai used to be a popular sweet snack in India mainly because it could last at room temperature for a long time. These days with so mauch variety of cookies available in the market, it has lost its status but for me I still love it.
|Preparation Time:||30 minutes|
|All purpose flour||2 cups|
|Baking powder||1/2 tsp|
|Finely chopped fresh rosemary||1 tbsp|
|Confectioner’s sugar (powdered sugar)||1/2 cup|
|Unsalted butter||3/4 cup|
- Preheat oven to 300 degree F.
- Mix together flour, salt, baking powder and rosemary.
- Using electric mixer, beat the butter, honey and powdered sugar (not granulated) until creamy.
- Slowly add the flour mixture.
- When dough is ready, turn the dough to a lightly floured parchment paper surface.
- Roll into 1/2 inch thick roti.
- Using a circular cookie cutter, cut the cookies. Sprinkle granulated sugar on top to decorate (optional).
- Alternatively make small balls in your palms, flatten them, make a couple of cuts on the top (just to decorate) and top it with broken almonds or melon seeds (see picture below).
- Bake for 15 to 18 minutes. You can see the range of brownness below in the pictures. The lighter ones melt in your mouth. The darker ones are more crunchy. It’s up to you how you like them. I prefer the lighter ones. Nankhatai is ready.
- It’s so simple to make that you can involve kids and make it a family thing. Kids specially love to decorate the cookies. Allow them to sprinkle with colored sugar sprinkles.
- If you don’t have a cookie cutter, just use any circular thing with sharp edges in your kitchen like jar lids, small plastic cups etc.