Indian · Dessert
Indian Shortbread Cookies
A lightened take on classic Indian nankhatai-style shortbread, built on gram flour and oat flour with Greek yogurt standing in for the usual heavy ghee load, lifted with cardamom and a trace of cocoa, and finished with crushed pistachio.
$1
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
198Calories
7gProtein
9.2gFat
23.8gCarbs
7.4gSugar
4.2gFiber
315mgSodium
14mgChol
4.2gSat Fat
260mgPotassium
36mgCalcium
1.7mgIron
0mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Dubbel Ale
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a small baking sheet with parchment.
2
In a bowl, whisk together the gram flour, oat flour, cocoa powder, baking powder, ground cardamom and salt.
3
Add the melted ghee, sugar and Greek yogurt to the dry mix and stir until a soft, slightly sticky dough forms; do not overwork.
4
Divide the dough into 2 equal portions (about 25g raw each) and press gently into rounded disks about 1.5cm thick directly on the lined sheet.
5
Bake for 13-15 minutes until the edges are just set and a faint crack appears on top; the centres will firm up as they cool.
6
Transfer to a wire rack, scatter the crushed pistachio over the warm tops so it sticks, and cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sifted chickpea gram flour
- 0.7 oz20g oat flour
- 0.7 oz20g greek yogurt
- 0.4 oz10g melted ghee
- 0.4 oz10g sugar white
- 0.2 oz6g cocoa powder
- 0 oz1g ground cardamom
- 0.1 oz2g baking powder
- 0.2 oz6g crushed pistachio
- 0 oz1g salt
