Pistachio Nan Khatai For Lite Tea Bites
By: sonia gupta
Published: Sunday, April 17, 2011 - 5:04pm

Ingredients




3/4 cup All Purpose Flour:
2 teaspoons Besan or Chickpea Flour:
2 teaspoons Semolina:
3/4 stick Butter: (softened at room temperature)
1/4 cup Sugar: or add more to taste
1/2 teaspoon Cardamom Powder:
1/2 teaspoon Baking Powder:
Pistachios: few for garnishing

Preparation

1 Let the butter soften at room temperature. Whip it with a spatula and add sugar. 2 Sift all purpose flour, chickpea flour and semolina together. Add baking powder and sift again. 3 Mix freshly crushed cardamom powder for aromatic flavor. 4 Add butter and sugar mix in the flour mix. Knead to make a dough. 5 Can add little more butter if required to make the dough. 6 Put the dough in ziplock and let it rest for 10-15 minutes. 7 In the mean time, pre heat the oven to 300 F and line the cookie tray with parchment paper or silpat mat. 8 Take out the dough, give it a knead again. 9 Make small ball around 1 inch for small cookies and a litter bigger dough, if you like big cookies. 10 Keep ample distance between the balls as they spread upon baking. 11 Add crushed pistachios on the top and press it gently on the balls. 12 Bake it for 15-18 minutes at 300 Deg F till done.

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