A favourite recipe from our archives! The Indian name for these cookies is Nankhatai. A different take on shortbreads, and really good!
Indian Shortbreads
Indian Shortbreads
Cathy Kirkham
The dough will need to be refrigerated for 4 hours, so it's best to bake these shortbreads ahead of time.
Ingredients
- 2 cups flour
- 1 tsp cardamom
- ½ tsp baking powder
- ¼ tsp salt
- 2 cup butter softened
- 1 cup icing sugar
- ½ tsp real vanilla
- 1 ½ tbsp plain yogurt
- 18 roasted cashews split in half
Directions
Combine flour, cardamom, baking powder and salt in a bowl.
In another bowl cream for two minutes butter and icing sugar with electric mixer. Add yogurt and vanilla. Reduce to low and add flour in thirds.
Divide dough in half and refrigerate 4 hours.
Roll out to 1/8" thickness and cut into rounds. Press cashew on top. Bake in 350 degree oven for 14 - 18 minutes.
