Nan Khatai Recipe
Ingredients
| Plain flour | 9 Ounce | |
| Baking powder | 1 1/2 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 10 oz. castor sugar | ||
| Butter | 8 Ounce, softened | |
| Eggs | 2 | |
| Beaten granulated sugar desiccated coconut | ||
Directions
Sift together the flour, baking powder, cardamom and salt.
Beat together the castor sugar and butter until the mixture is pale and fluffy.
Gradually beat in the eggs, adding a little flour between each addition.
Then fold in the remaining flour.
Drop teaspoonfuls of the dough onto ungreased baking sheets, spacing well apart.
Flatten to form small rounds about 1/8 inch thick, using a glass covered with a damp cloth.
Sprinkle with granulated sugar and coconut.
Bake in a moderately hot oven at 375°F, Gas Mark 5, for 8-10 minutes, or until the biscuits are lightly browned around the edges.
Leave them on the baking sheets for about 30 seconds, then transfer to a wire rack and leave to cool.
Store in well sealed tins or jars until required.
Beat together the castor sugar and butter until the mixture is pale and fluffy.
Gradually beat in the eggs, adding a little flour between each addition.
Then fold in the remaining flour.
Drop teaspoonfuls of the dough onto ungreased baking sheets, spacing well apart.
Flatten to form small rounds about 1/8 inch thick, using a glass covered with a damp cloth.
Sprinkle with granulated sugar and coconut.
Bake in a moderately hot oven at 375°F, Gas Mark 5, for 8-10 minutes, or until the biscuits are lightly browned around the edges.
Leave them on the baking sheets for about 30 seconds, then transfer to a wire rack and leave to cool.
Store in well sealed tins or jars until required.
Chef
