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.
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.