Shortbread cookies or as we call it 'Naan Khatai' is my most favourite cookie. There are many reasons I adore this cookie. One of the easiest to make with least number of ingredients with no chilling or relaxing the dough involved. It truly takes less than 20 minutes from prepping to accompany your cup of tea :)
They look like soft snow balls and thats how they taste like too. Melt in your mouth, light as a cloud, very subtly sweet, rich and buttery...all I can say is YUM!
There are many variations to these cookies like adding nuts, eggs, chickpea flour etc. You can also add spices like cardamom, nutmeg and cloves to add aroma. I favour these ones as they can go in school lunch boxes with out worrying about any allergies. I can go on and on praising them :)
All Purpose Flour 1 cup
Ghee 1/2 cup
Sugar 1/2 cup
Baking Powder 1/4 tsp
Cardamom Powder 1 pinch
Preheat oven at 350 F.
Line a cookie sheet with parchment paper.
Sift sugar, flour, cardamom powder and baking powder.
Add 1/3 cup of Ghee to the four mixture and knead together. Add more if required but no more than 1/2 cup. Mix until it all comes together.
Divide the dough in 18 portions for medium size cookies. Roll into balls and flatten them slightly by pressing with your fingers.
Place cookies an inch apart and bake for 10-12 minutes. For crispier naan khatai, add 2 more minutes of baking time.
Take out of the oven n let them cool in the tray completely before removing to a plate.
Traditionally naan khatai is white so make sure to take them out of oven on time before they start browning.
Since they have just a few ingredients, quality of Ghee matters a lot in the end result so please make sure to use good quality ore preferably home made.