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Nan Khatai Recipe
|Plain flour||9 Ounce|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Castor sugar||10 Ounce|
|Butter||8 Ounce, softened|
|Eggs||2 , beaten|
|Granulated sugar||1 Tablespoon|
|Desiccated coconut||1 Tablespoon|
Serving size: Complete recipe
Calories 4026 Calories from Fat 1819
% Daily Value*
Total Fat 207 g319%
Saturated Fat 129.2 g645.9%
Trans Fat 0 g
Cholesterol 910.6 mg
Sodium 1731.9 mg72.2%
Total Carbohydrates 511 g170.3%
Dietary Fiber 9.3 g37.1%
Sugars 300.8 g
Protein 31 g62%
Vitamin A 123.1% Vitamin C 1.3%
Calcium 69.9% Iron 24.8%
*Based on a 2000 Calorie diet
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.