Indian · Dessert
Fennel Seed Cookies
These are nankhatai-style shortbread cookies built on a base of all-purpose and gram flour, enriched with ghee and lifted by crushed fennel seed and cardamom. Crumbly, sandy-textured and lightly sweet, they're a classic Indian tea-time biscuit baked until just golden at the edges.
$1
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
225Calories
3gProtein
11.8gFat
26.9gCarbs
10.6gSugar
1.6gFiber
155mgSodium
28mgChol
7gSat Fat
85mgPotassium
28mgCalcium
1.3mgIron
0mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (325°F) and line a baking sheet.
2
In a bowl, cream the softened ghee and powdered sugar together until light and well combined, about 2 minutes by hand.
3
Add the crushed fennel seed, ground cardamom and salt to the ghee mixture and stir through.
4
Sift in the all-purpose flour, gram flour and baking powder, then bring together into a soft dough, adding the milk a little at a time until the dough just holds without being sticky.
5
Divide the dough into 4 equal portions (about 20-22g each) and press gently into rounded discs about 1.5cm thick, spacing them on the lined tray.
6
Bake for 14-16 minutes until the undersides are lightly golden and the tops are set but still pale, rotating the tray once halfway.
7
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 8g8g Chickpea Gram Flour
- 22g22g Ghee, softened
- 20g20g Sugar White, powdered
- 3g3g Fennel Seed, lightly crushed
- 1g1g Baking Powder
- 0.5g0.5g Cardamom, ground
- 0.5g0.5g Salt
- 5g5g Whole Milk
