makes
20
prep
20 minutes
cook
22 minutes
difficulty
Easy
makes
20
serves
preparation
20
minutes
cooking
22
minutes
difficulty
Easy
level
Ingredients
125g butter or margarine
⅓ cup caster sugar (can be substituted with regular white sugar)
1 cup self-raising flour
½ cup atta (Indian whole wheat flour)
1 tbsp fine semolina
¼ tsp ground cardamom
⅛ tsp ground nutmeg
1 tsp vanilla extract
Instructions
- Line a baking tray with greaseproof paper. Use an electric mixer to beat the butter or margarine with the sugar until it’s light and creamy. Add the rest of the ingredients and mix on low speed until you have a soft dough.
- Break off a small piece of dough and form it into a ball with a diameter of approximately 2½cm. Use the palms of your hands to flatten the dough into a circle. Place the dough on the baking tray, then gently press down on it with a fork to make an indent. You should now have a circle with a diameter of approximately 4cm. Repeat until all the dough is used.
- Bake at 165°C fan-forced for 22 minutes, or until the biscuits are lightly golden. Cool them on a wire rack and store in an airtight container.
Note
- Atta is available at all Indian grocery stores and some supermarkets; you can also swap it out for plain flour or wholemeal flour.
- Nankhatai biscuits also freeze well and can keep for months.
Recipe from (Sydney Jewish Museum). Photography by Shibani Mishra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
