nankhatai pan


Indian Butter Cookies

Ingredients - 25 units


Self raising flour - 330 gr

Unsalted butter - 200 gr

White sugar - 0.5 cup

Orange juice - 0.25 cup

Ground cardamom - 0.25 tbsp

White almonds for decoration


Add flour, butter, sugar, orange juice and ground cardamom to a bowl.

Knead all ingredients until a smooth ball of dough is formed.

It is important to keep kneading the dough for about 15 minutes, to receive a smooth texture, which will effect the final cookie's texture.

Once the dough is ready, roll small orbs with your hands, and press them to a thick disk. Place the disks on a baking sheet, covered with parchment paper.

Keep the disks about 2cm apart, so they'll have room to rise. Decorate each cookie by pressing a white almond on its top.

Place the baking sheet in an oven preheated to 180° C, and bake for 20 minutes.

The cookies are ready once the dough is stable, and the bottom of each cookie got a brownish color.


Sugar - In this recipe we have used only white sugar. You can replace the sugar with icing sugar to receive a softer cookie. You can also use a mixture of sugar and icing sugar, and no more of 0.5 cup of the two combined.

Orange Juice - The juice is not a traditional ingredient the recipe, but it adds some freshness to the cookies.