Bakery style Nankhatai - No Egg Shortbread Biscuits | Indian Cookies | Kulcha khatai

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Today's Recipe is Nankhatai
The word Nankhatai is derived from the Persian word naan meaning bread and khatai from a Dari
Persian word meaning biscuit. Its also called Kulcha-e-Khataye
History:
Nankhatai is believed to have originated in Surat in the 16th century, when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian. The bakery biscuits were disliked by the locals. To save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread inspired him to ultimately invent Nankhatai. (Source: Wiki)
Ingredients:
Vegetable Butter | 100 gm
Powdered sugar | 100 gm
All purpose flour | 120 gm or 1 cup
Gram flour | 60 gm or 1/2 cup
Semolina (Sooji) | 40 gm or 4 tbsp
Baking powder | 1/2 tsp
Baking soda | 1/2 tsp
Salt | 1 pinch
Cardamom powder ( Elaichi) | 1/2 tsp
Music by JuliusH from Pixabay
Link: pixabay.com/mu...