We eat a lot of cookies at home. I keep boxes filled with them and in a day they mysteriously disappear. Being the chief health officer at home, I have to be careful in not making them butter rich and at the same time they have to be tasty. Keeping all of these in mind I made naankhatai which is Indian eggless crumb textured shortbread cookie.
I use ground almonds in these cookies and the oil in them acts as a binding agent and lowers the need for butter. Also the natural sweetness allows me to use less sugar and make it healthier.
- 1 cup whole wheat flour ( Atta )
- 1 cup all purpose flour ( Maida )
- 1 cup finely ground almond
- 1 cup sugar
- 1tsp. cardamom powder
- 1/2 cup butter ( At room temperature )
- 2tsp. baking powder
- 1/4 cup milk
- Few sliced almonds and pistachio for garnishing
Pre heat oven at 350F.
In a big mixing bowl take all dry ingredients ( Whole wheat flour + All purpose flour + Ground almond + Sugar + Cardamom powder + Baking powder ) and mix really well
Add soft butter to it and using your finger tips rub it in the flour mixture till incorporated.
If required ad little milk at a time to it until a firm dough is formed.
Pinch out small pieces and roll into a ball by rolling them between your palms. Slightly flatten it by gently applying little pressure and then top it with an almond or pistachio slice.
Place them on a ungreased cookie sheet keeping a minimum of 2” distance in between.
Bake for 15 – 20 minutes. This should retain the pale color of shortbreads. Remove from the oven at allow them to cool down before you store.