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
Cardamom & pistachio nan khatai
  • Ready in: 30 mins
  • Serves: 16
  • Price: 11p per serving
Nutritional Info
Each 25 serving contains
  • Energy 122KJ 122KCAL
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
of your reference intake.
Typical energy values per 100: 2038kJ/487kcal.
  • 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)
  • Toasted almond pieces and extra chopped pistachios, to decorate
  • 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.