Nankhatai- Eggless Butter Cookies

                                                   
Today I am  posting a very popular Indian biscuit called Nankhatai ( spelled as Nan-kha-tai).As a snack these biscuits are very crispy but once in the mouth they melt quite easily. Earlier I used to buy it from neighbourhood bakery but once I learnt the method, I started baking it at home and then there was no looking back. It became a staple snack during morning tea or evening tea parties.


Ingredients:
1 1/2 cups All purpose flour
1/2 cup Semolina (fine quality)
3/4 cup Gram flour(besan)
1 cup Powdered sugar
1 cup Butter, room temperature
1 tsp Cardamom powder
Pinch of baking powder
Pinch of saffron dipped in 2 tsp warm milk
1/2 cup broken Pistachios + Cashews + Almonds for garnishing


Method:
 Cream butter and sugar till light and fluffy. Sevie flour,besan, semolina and baking powder together.Then add these dry ingredients to the butter mixture, add saffron liquid and mix well to make a smooth ball of dough. cover this dough with a plastic wrap and keep in fridge for 20 minutes.Pre-heat the oven to 180 Degree Celcius. Divide the dough into 12 equal parts and shape then into ball and then slightly flatten them to make a disc. 

                                     
Then sprinkle some nuts on top for garnishing and press with your fingertips. Place the flatten dough discs on ungreased baking tray and bake for 12-15 minutes and then broil for 1 minute to get the perfect texture. They should be a tinge of light golden brown in cookies I mean they should not be turned brown in color. Let these cool on wire racks until they are firm enough to handle. Repeat the process with the rest of the dough. Once they are cooled down to room temperature, store them in an air tight container. If your are making this in huge batches, you can also keep them in fridge for longer run.