NANKHATAI

 

NANKHATAI

It's an incredibly easy recipe and the biscuits taste absolutely delicious, soft and 'buttery' like an Indian spiced shortbread. So here we go...



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

  •  75g almond flour
  • 45g chickpea flour
  • 0.5 tsp cardamom
  • Pinch of saffron
  • 3.5 tbsp coconut sugar
  • 85g coconut butter *
  • 50ml plant milk

      METHOD

      • Mix together the chickpea flour and almond flour
      • Add the coconut sugar, cardamom and saffron and mix until combined
      • Heat the coconut butter in a saucepan until softened and knead into the flour and sugar mixture
      • Knead the dough for 3-5 minutes with your hands
      • Divide the mixture into small balls (around 16) removing any cracks with your fingers. Place the balls on a baking tray and press on them slightly (do not flatten. I used a stencil to do this)
      • Bake at 150 for 15-18 minutes. Keep an eye to ensure that the cookie is not turning brown
      • Remove from the oven and cool for 5 - 10 minutes

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