30 May Nan Khatai/Biscuits
Nan Khatai/Biscuits
Nan Khatai/Biscuits
Ingredients
- 3 and 1/2 cup castor sugar
- 1 cup butter (molten)
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1 tsp whisked egg
- 1/4 tsp nutmeg powder
- 2 drops of kewra water (or to preference)
- 1/4 cup crushed pistachios
- milk/egg to brush
Directions
STEP 1
Using the electric mixer, whip together castor sugar and butter on a low speed for a few minutes.
STEP 2
Sift the flour and baking powder and add into the butter mixer and beat until well incorporated. Add in the whisked egg and beat well.
STEP 3
Last add nutmeg powder and kewra water (optional) and beat and take out the dough from the mixer and place in a bowl. If the dough looks very greasy, add 1-2 tbsp more flour and mix well ( Don’t add too much flour) and refrigerate it for 1 hour.
STEP 4
Roll out into small balls and top each biscuit with the crushed pistachios. Press down very lightly. Brush the khataai/biscuits with the remaining egg or milk.
STEP 5
Pre-heat oven to 180c. Place the balls in a cooking sheet/tray leaving space in between. Bake it for 10 minutes until light golden/brown or bake at 160c and for 12 minutes till they turn to light brown.
STEP 6
After taking out from the oven, give a minute or two and place on a cooling rack. They came out fresh and kitchen smelled heavenly. The biscuit will be very soft and will have some cracks which are a good sign of a great khataai/biscuit.
STEP 7
when cool, put them in air tight container and enjoy with tea/coffee in the evening. You can enjoy them for about 2 weeks!
Notes
- You can take out the butter from the refrigerator 30 minutes before making nan khataii.
- Do not over melt the butter, otherwise the khataai will get flat.
- Preheat the heaven 10 minutes earlier for a perfect baking.
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