Introduction: Nankhatai Coconut Cookies

Nankhatai is eggless light and crispy cookie that can be served with an hot tea or coffee.Adding dessicated coconut gives nice flavour of coconut.

Ingredients required :

1/4 cup lightly roasted dessicated coconut

1/2 cup butter

1/2 cup powdered sugar

1 cup All purpose flour

little cardamom powder

finely sliced almonds

1/4 tsp baking powder

Step 1: Procedure:

- Take a vessel. Add little butter and lightly roast the dessicated coconut til it turns light brown in colour.

-sieve All purpose flour and baking powder and keep aside.

- Take another bowl and add butter to it. Add sugar and beat the butter and sugar until it smooth and attains a cream texture.

- Now add dessicated coconut and give a stir once again

-Add All purpose flour slowly and give a mix. u wil get a crumbly texture.

- Now using your hands knead in to a dough

-make smooth balls out of it so that their are no cracks.

Step 2: Baking

-Preheat the oven to 150 degrees

-Now arrange these balls on the baking tray by giving little gap. I have got some 11 balls.

-press the balls lightly and top it with cardamom powder and almond slices

-Bake at 150 degrees for 25 minutes.

-After baking only the bottom part turns brown and upper part remains white.

-Remove the cookies and allow them to cool on wire rack or any tray where air can pass easily.

-store them in an air tight container.

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