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Nankhatai (Semolina Shortbread)
From the cookbook "Pakistan" by Maryam Jillani, these semolina and cardamom cookies are gently sweetened and perfect with a cup of tea.
👥 10 Servings👤 Maryam Jillani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
In a large bowl, using an electric mixer, beat 4 oz. (113 g) unsalted butter, room temperature, and ½ cup (65 g) powdered sugar on high speed for 3–⏱️ 6 minutes until lighter in color and fluffy. Stop to scrape down the sides of the bowl.
2
Add 1 cup (120 g) all-purpose flour, 2 Tbsp. fine semolina (suji), ¼ tsp. baking soda, 4 green cardamom seeds (removed from the pod), crushed in a mortar and pestle, and pinch of salt, or to taste, and mix well. The mixture will be a bit stiff but that’s okay. Divide the dough into 10 portions and form each into a small disk, about 2" (5 cm) wide. Place the disks on the prepared baking sheet and top them with 1 Tbsp. crushed pistachios or almonds. Refrigerate the baking sheet with the cookies on it for ⏱️ 30 minutes.
. (113 g) unsalted butter, room temperature4 oz(120 g) all-purpose flour1 cup. fine semolina (suji)2 TbspPinch of salt, or to taste. crushed pistachios or almonds1 Tbsp
3
While the nankhatai chill, position an oven rack in the center of the oven and preheat the oven to 350°F (180°C). Remove the baking sheet from the fridge and brush the top and side of each disk with 1 egg, beaten. Place the baking sheet in the oven and bake for 10–⏱️ 12 minutes until the nankhatai have risen and are golden brown. Transfer to a wire rack and let cool for 5–⏱️ 10 minutes before serving.
(120 g) all-purpose flour1 cupegg, beaten1
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