Nankhattai (Indian shortbread cookies)




1 cup All purpose flour

1/2 cup Granulated sugar

1/3 cup Cashewnuts

1/2 cup Butter, unsalted

1/2 tsp Salt

1/2 tsp Baking powder

1/2 tsp Vanilla extract



  1. Powder the granulated sugar and cashewnuts and mix well with the flour, salt and baking powder
  2. There are 2 ways to knead the butter into the flour to combine it:
    a. Cut the cold butter into small pieces and knead it well into the flour using hand or dough kneading attachment in a blender or handheld mixer.
    I personally prefer this so that the dough doesn’t feel sticky
    b. Melt the butter and then knead it well into the flour and combine it. Take care that you don’t heat the butter to the point of it turning into ghee
  3. Knead into a smooth pliable and non sticky dough ball
  4. Pre-heat your oven to 350 F or 180 C
  5. Line an oven safe tray with parchment paper
  6. Split the dough into 20 equal balls and smooth and flatten them into small discs and place on the parchment paper like below


  7. Ensure to keep sufficient space between them to give them ample space to expand while baking
  8. Bake in the oven at 350 F for 12 minutes
  9. Take and out and cool

Enjoy the buttery nankhattai!

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