These simple tea cookies are the hard kind which can be dunked in tea or coffee and are spruced up using wee bit of cardamom. They remind me of cookies I grew up eating back in India, where we like Brits call them biscuits and the Indian name being ‘nankhatai’. There are many versions with different flours and nuts. Cashews are one of my favorite nuts, they are very mild and has many uses from making a vegan curry creamy to snacking on them.
Nankhatai has a very long about 400 years of history. It was made when Dutch sold a bakery to an Iranian living in a small coastal city of western India. Soft cookies didn’t work well with locals but a day old drier version were preferred so they started drying them before selling. Cardamom was added to better suit the taste of Indians. Interesting huh?
Recipe adapted from Bouchon Bakery
- 250 grams/ 1 3/4 cup all purpose flour
- 80 grams/ 3/4 cup cashew, toasted and finely chopped
- 170 grams/ 12 tablespoons/ 1.5 sticks unsalted butter, room temperature
- 110 grams/ 1 cup powdered sugar
- 3 pods cardamom, grinded
- Position the racks in upper and lower third of oven. Preheat oven to 350° F. Line two sheet pan with parchment paper. Combine flour, cashew and cardamom in a bowl, set aside.
- In a stand mixer fitted with paddle attached add butter and mix on medium low-speed for about 2 minutes, until smooth. Add powdered sugar, mix on medium low-speed for 2 minute, until fluffy.
- Add the flour cashew mixture, mix for 30 seconds, until just combined. Scrape down sides, making sure there is no dry flour at the bottom of bowl.
- Take about 1.5 tablespoon/ 30 grams of dough and form a ball. Arrange them on sheet pan, 1 ½ inch apart. Press the cookies into 2 inch disks.
- Bake until edges are golden brown, 18 to 22 minutes.
- Remove from oven and set on cooling rack for 5 minutes. Carefully transfer them to cooling racks, cool completely. Store in airtight container for 3 days.