Nan Khatai Shortbread Biscuit

I sincerely hope you would share the same passion as me!

Nan khatai has a buttery and crumbly texture.  Made of butter, icing sugar, self-raising flour, ground semolina and enhanced with cardamom. 

Semolina is optional, however, using it makes the biscuit slightly crispy when you bite into it.

My mum loves these biscuits, as it has a balance of flavours, chew and bite.

As she would say: “they just melt in the mouth”.

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Ingredients to make 25-30 Biscuits
  • 180gm Icing Sugar

  • 100gm Ground Semolina

  • 360gm Self-Raising Flour

  • 7gm Salt

  • 7gm Ground Cardamom

  • 30gm Nuts, chopped

  • 2 Eggs

  • 250gm Butter, Room Temperature

Step No 1

Add the butter and icing sugar in a mixing bowl.

Using a hand mixer cream the butter and sugar, until light and fluffy.
Step No 2

Add the eggs, one at a time. 

Mix until the eggs have blended with the cream. 

Add salt and ground cardamom. 

Blitz the mixture together.

Step No 3

In a separate bowl mix together the self-raising flour and semolina. 

Gradually spoon in the flour and combine until well mixed.
Step No 4

Using your hands knead gently to a soft dough.

Step No 5

 The dough should leave a dent when poked with a your finger.
Step No 6

Shape the dough into 25 to 30 discs, about 1½” diameter. 

Dent the centre of each disc with your finger.

Garnish by gently pressing the chopped nuts on top of each disc.  

Placed 2” apart in a lined baking tray and chill for about 15 minutes before baking.

Step No 7

 Bake the biscuits in a pre-heated oven at 180c, fan for 20 to 25 minutes, until golden brown.