NANKHATAI Traditional Indian biscuits
These biscuits melt in your mouth, this is my mum's recipe and it has been passed down generations. Enjoy as a treat with your afternoon cup of chai/coffee.
Makes approx 50 Nankhatai
1 lb Self raising flour
250gm Margarine (unsalted)
80gm Icing sugar
1 -2tsp of Cardamom seeds ground
Take a mixing bowl and add the flour, soji and margarine, Rub in the margarine with your fingers then slowly add the icing sugar and cardamom and with a wooden spoon mix into a dough.Add a little milk if the dough is dry. Do not knead it.
Leave this dough overnight cover the bowl with a tea towel.
Next day take the dough and mix with your hands to make sure it is not dry, if it is add a little milk. If the dough becomes too soft then you would need to leave in the refrigerator for 15-20 minutes.
Divide the dough into approx 50 equal parts, take a small piece of dough and make a ball between the palm of your hands and then press a little to get the dome type shape. Place on a baking dish. Keep a little space between each one.
On top you can sprinkle sweets, edible pearls or almonds and pistachios.
Place in the pre-heated oven 180 degrees centigrade and bake for 15 minutes or until golden brown.