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.