30 May Nan Khatai/Biscuits
- 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
Using the electric mixer, whip together castor sugar and butter on a low speed for a few minutes.
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.
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.
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.
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.
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.
when cool, put them in air tight container and enjoy with tea/coffee in the evening. You can enjoy them for about 2 weeks!
- 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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