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Nankhatai
Preparation info
- Makes
15
- Difficulty
Easy
Appears in
By Shamil Thakrar, Kavi Thakrar and Naved Nasir
Published 2019
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.
Ingredients
100 g 100 g 60
Method
Heat the oven to . Line a baking tray with baking parchment.190°C/Fan 170°C/Gas 5 - Put the butter into a large bowl. Add the sugar and beat for 3 minutes, until light, smooth and creamy.
- Add the flours, semolina and bicarbonate of soda and mix
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