Preparation info
  • Makes


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

A buttery biscuit with a slightly savoury edge from the different flours, nankhatai is not unlike a shortbread. Pay a visit to Danesh at Paris Bakery for the best examples – packed with butter, sweet and crumbly.

Eaten still warm, these biscuits have a pleasant chewiness to them, becoming crumblier when left to cool completely.


  • 100 g unsalted butter, softened at room temperature
  • 100 g granulated sugar
  • 60


  1. Heat the oven to 190°C/Fan 170°C/Gas 5. Line a baking tray with baking parchment.
  2. Put the butter into a large bowl. Add the sugar and beat for 3 minutes, until light, smooth and creamy.
  3. Add the flours, semolina and bicarbonate of soda and mix