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Cardamom Indian biscuit

Cardamom Indian biscuit

    

We offer one of the recipes for delicate, crispy and tasty Nankhatai (Nankatai) biscuits, which are baked during various holidays in India, not excluding the Christmas.

Cook

No. of servings

35

Ready in

Difficulty

low

 

 

1. 

all-purpose flour / plain flour 5.25 oz (150 g)  wholemeal flour 3.5 oz (100 g)  chickpea flour fine 1 oz (25 g)  semolina 1 oz (25 g)  bicarbonate 0.5 tsp  sugar cane 2.75 oz (75 g)  ground cardamom 1 tsp  ground nutmeg 0.5 tsp  unsalted butter 5.75 oz (160 g)

Put flour, baking soda, sugar, spices into the bowl and add the sliced soft butter.

2. 

Knead the dough and let it rest for half an hour at room temperature.

3. 

sweet almond kernels

Knead the dough and shape balls out of it, into which you press almonds or pistachios.

4. 

Bake at 670°F (355°C) F (355°F (180°C) C) for 15 minutes. After baking, let it cool thoroughly. Store in a closable tin.

Bon appetit!

all-purpose flour / plain flour5.25oz150grams
bicarbonate0.5tsp½teaspoon
chickpea flour fine1oz25grams
ground cardamom1tsp1teaspoon
ground nutmeg0.5tsp½teaspoon
semolina1oz25grams
sugar cane2.75oz75grams
sweet almond kernels-
unsalted butter5.75oz160grams
wholemeal flour3.5oz100grams

 

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