Cardamom and pistachio nan khatai

Cardamom & pistachio nan khatai

You’ll go nuts for these shortbread rounds with a subtly fragrant flavour

By , 29 March 2016

(6 votes)

Cardamom & pistachio nan khatai
  • 30 Mins

  • Serves: 16

Nutritional Info
Each 25g serving contains
  • Energy

    510KJ

    122KCAL

    6%
  • Fat

    6.5g

    high

    9%
  • Saturates

    3.8g

    high

    19%
  • Sugars

    6.3g

    high

    7%
  • Salt

    0.13g

    med

    2%
of your reference intake.
Typical energy values per 100g: 2042kJ/488kcal.
Ingredients
  • 150g plain flour
  • 25g cornflour
  • 100g butter (softened)
  • 4 cardamom pods (crushed, seeds removed and pods discarded)
  • 1tbsp pistachios (shelled)
  • 100g icing sugar
  • 2tsp rosewater
  • 1 drop green liquid food colour (optional)
  • To Decorate
  • Toasted almond pieces
  • Extra chopped pistachios
Method
  • Line 2 baking trays with baking paper. Sift the flour and cornflour together. Add the cardamom and pistachios.

  • Beat together the butter and icing sugar. Add the flour mixture and rosewater (mixed with the food colour, if using), then mix to a dough.

  • Preheat the oven to 180C/ 160C Fan/Gas 4. Shape the dough into 16 small balls. Put on the baking trays, flatten slightly with the palm of your hand and bake for 16-18 mins.

  • Sprinkle with the almonds and extra pistachios and allow to cool for 10 mins. Transfer to a wire rack to cool completely, then serve.