Happy New Year everyone! I know that I am really behind on updating this blog. I didn’t want to start the year by rushing things, so I thought I’d take it slow. I hope everyone had a wonderful Christmas. We traveled to the Northeast and took in the beauty as we drove up there. It was good to catch up with friends and share the joy of the birth of Christ with them.
Since we weren’t home for Christmas, I didn’t make any traditional “thindi” (snacks) we traditionally make for Christmas. After we got back from our trip, however, I decided to make at least one thing. I decided to try out some nan khatai. They are the Indian version of shortbread cookies. They even taste similar.
Here’s the recipe –
Ingredients:
Self-rising flour – 1 cup
Powdered sugar – 1/2 cup
Unsalted butter – 1 stick, room temperature
Nutmeg powder – 1/4 tsp
Cardamom powder – 1/4 tsp
Method:
Preheat the oven to 300 F.
In a mixing bowl cream the butter and sugar until well combined. You can use an electric mixer or you can use your hands.
Add the nutmeg powder and cardamom powder and mix well.
Slowly incorporate the self rising flour, little by little, until the mixture forms a soft dough.
Cover the bowl with a plastic wrap and let it rest for 15-20 mins.
Knead the dough once again and divide it into 12 equal portions.
Pat each portion into a smooth circle with no cracks. The circle with be about 1/4 inch thick. Be careful not be make it too large and thin (I made that mistake and the cookies browned a little by the time they were cooked).
Place the cookies on a cookie sheet that is lined. Leave enough space between the cookies because they will expand while baking.
Bake them on the middle rack for about 20-25 mins. Make sure they don’t brown too much, they should maintain the color.
Remove from the oven and let them cool before storing them in an airtight container.
Enjoy! These scrumptious nan khatais were gone in a few days.
Ash
Curry Station 