Nankhatai / Benne Biscuit/ Shrewsbury Biscuit
Benne Biscuit
Nankhatai / Benne Biscuit/ Shrewsbury Biscuit - these cookies have so many different names!
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| Benne Biscuit |
Here is a no fail, simple, 4-ingredients recipe for these delightful cookies:
1) take 1 cup sugar and 2 cardamom pods in a mixer and make a fine powder
2) beat 1 cup ghee until it becomes granule free and looks white and fluffy, now add the sugar-cardamom powder and beat until light and fluffy (hand whisk will be fine)
3) add 2 cups all purpose flour and make a soft dough ( do not knead, just mix and bring it together)
2) beat 1 cup ghee until it becomes granule free and looks white and fluffy, now add the sugar-cardamom powder and beat until light and fluffy (hand whisk will be fine)
3) add 2 cups all purpose flour and make a soft dough ( do not knead, just mix and bring it together)
4) shape into small balls (do not flatten) and bake at 180 degrees for 8-10 minutes (watch them so they don't burn and change colour).
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| Benne Biscuit |
5) This yields around 18-20 good sized cookies.
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| Ready |
Trivia - interestingly enough there is no Benne (butter in Kannada) in Benne biscuit (only ghee) , however, these cookies get the name "benne" because of their soft, melt in the mouth texture 😀!
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