Nankaties - Eggless Shortbread Cookies

Nankaties - Eggless Shortbread Cookies

If you love cookies, you’ll love these little bite-size treats called Nankaties. With just 4 main ingredients these are quick and easy to make and they freeze well too.

Course Dessert, Snack

Cuisine Anglo-Indian, East-Indian, Goan, Indian

Keyword baking, Christmas, Christmas sweets, cookies, East-Indian recipes, shortbread

Prep Time 10

Cook Time 10

Total Time 20

Servings kg

Calories 301kcal

Cost $5

Equipment

Mixing bowl
Baking tray
Oven

Ingredients

500 grams All-purpose flour maida
500 grams Sugar fine castor sugar
250 grams Ghee
2 tbsp Cornflour
1/2 tsp Clear vanilla extract
¼ tsp Almond extract
¼ tsp Rose Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F/ 170°C/ Gas Mark 4
Dry ingredients - In a medium bowl sift together the flour, salt, and cornflour.
Wet ingredients - In the bowl of a stand mixer with the paddle attachment cream the ghee and sugar until all the sugar has dissolved. Add the vanilla, almond, and rose extract.
Pro tip - If possible melt the ghee in a saucepan over medium heat and let solidify again overnight. This gives a wonderful softer texture to the cookies.
Combine - Add the dry ingredients mixture to the wet ingredients - Combine well but do not overmix.
Pro tip - The dough is quite crumbly but resists the temptation to add more ghee or water. It's the crumbly texture of these cookies that give them the shortbread texture
Shape - Take about 2 tbsp amount of dough into your hands. Shape into small balls by shaping with your fingers on the palm of your hands gently. Place on the baking tray and top with a slice of almond, cherry, or dragee.
Pro tip - Alternatively, you can roll small portions on a lightly floured surface and cut them into shapes using a cookie cutter. Top with a nut, cherry, or dragee (silver ball)
Bake - Place the baking tray in the oven on the middle rack and bake for 6 to 8 minutes - or until the bottom of the cookie has a slight brown.
Pro tip - these look fairly white when done. If the tops start to brown these are overbaked. Overbaked cookies will become hard.
Cool - When baked leave on the baking tray for 10 minutes then transfer to a cooling rack to cool completely before you store them in an airtight container.

Nutrition