In my search for healthy nankhatai that I could share with our toddler, I stumbled across a recipe by IndianSimmer.
I played around with the ingredients ever so slightly. The result was light, crumbly and absolutely delicious cookies. The original recipe can be found here.
These are great with a cup of steaming coffee and over fun conversations in baby babble.
300 gms besan (gram flour)
125 gms all purpose flour
85 gms cup semolina
225 gms salted butter ,softened
100 gms unrefined cane sugar
1/2 tsp salt
1/2 tbsp crushed black pepper
1 tsp bakingpowder
25-30 almonds, halved
This made about 50 bite sized cookies.
- Mix the sugar with the softened butter. Whisk until incorporated.
- Sift together the flours, salt, baking powder and the pepper. Make sure that you air it well during this process.
- Gradually add the flour mixture into the butter and sugar and knead well to form a nice dough.
- Divide the dough into equal sized balls. Roll the balls on your palms and shape them into cookies. This dough does not give you a smooth cookie so don’t fret if they crack a bit. Shape them the best you can and decorate with half an almond.
- Preheat the oven to 180C (Gas Mark 4 or 350 F) for 10 minutes.
- Cover a cookie sheet with parchment paper and arrange the cookies giving them enough space to breathe.
- Bake the cookies for about 15 minutes or until they turn golden brown. These burn quite easily so do keep an eye on the oven.
- Enjoy them warm.
I suppose you could store them for a few days. I wouldn’t know. Ours didn’t make it past the evening.