Butter Cookies / Nan Khatai

A sweet light crispy eggless cookie / biscuit. A easy recipe where kids can bake them too J
So here is the recipe of Nan Khatai to go with your tea or coffee…
Prep Time
10 minutes + 20 minutes Dough resting time
Cooking Time
20 Minutes
22-24 Pieces
All Purpose Flour / Maida
Powdered Sugar
Baking Powder
Cardamom Powder (optional)
1 Cup
½ Cup
½ Cup
½ Tsp.
A Pinch
¼ Tsp.
1.     Butter at room temperature.
2.     Mix butter and sugar with a spatula to a creamy consistency for 2-3 minutes.
3.     Sieve flour, baking powder and cardamom powder to the butter mixture and mix well. Knead the dough and let it rest for 15- 20 minutes.

Note: The dough will be softer than chapatti dough.
4.     Preheat the oven to 300 degree F. Knead the dough again and divide the dough to small round ball. See that they don’t crack.
5.     Line them up on a baking tray. Grease the tray or place a baking sheet ahead of lining up the cookies on the tray. Give some gap between each cookie.

6.     Place and press lightly any dry fruit that you would like to on the top of the cookie. ( Raisins, Almond, Pistachios)
7.     Bake the cookies for 20-22 minutes. Remove the cookies from the oven and let them cool.
8.     Transfer them to an airtight box and store them.


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