Naan Khatai/ Cookies Recipe
Things you need for cookie dough
1 1/2 Cup All Purpose Flour
3/4 cup ground sugar
1 Tsp Baking Powder
2 Tbsp Semolina (Sooji)
1 Egg (Plus one for glazing)
8 tbsp Unsalted Butter (Melt on room temperature)
1 tsp vanila essence
Pinch of salt
1/4 cup slightly crushed Almonds or any dry fruit you prefer.
2 Tbsp Crushed Coconut (optional)
Mix all dry ingredients in a flat base bowl. Add one beaten egg, butter vanilla into the dry mixture. Knead well until it forms a nice dough. Add crushed almonds or any sort of dry fruit like walnuts, cashews etc you prefer. I always use almonds. (You can increase the quantity of almonds as you like). Wrap the mixture in a Clear plastic wrap. Let the dough sit for a while (You can keep it for 30 minutes till 4 or 5 hours depending on how much time you have).
Preheat Oven at 325 degrees F or 170 degrees Celsius. Meanwhile make small balls of the dough and press them as much thin as you like. Make sure there are no cracks on the cookie dough and form a nice round shape. Place them on a greased baking dish or you can spread a baking sheet on top of your baking dish. Arrange the cookies on the tray and try to give a safe distance between each of them so that when they rise they don’t deform each other. Glaze the beaten egg with the help of glazing brush on top of each cookie and spread a pinch of crushed almonds on each one of them. You can skip it if you don’t want to have them too much nutty.
Bake them for 15 to 20 minutes depending on the performance of your oven until the cookies are beautifully golden brown. When you take them out of the oven let them cool for ten minutes and let cookies get stable because a mishandling at that point can ruin the beauty of your cookies and they tend to break. Then you can move the cookies out of the tray with the help of spatula and let them cool completely. I always like them a bit warmer.
Tip: I would prefer that if you are into baking you should have a baking sheet. This will make your baking a lot easier, less messier and the result is going to be really 100%.
Tip: Coconut is optional. You can add or subtract coconut as you like. You can add 1/4 tsp of crushed cardamom powder if you want to add a little bit of Cardamom (Ilaichi) flavor.
Tip: If you want to make around 2 dozen or more cookies you can double the ingredients and they can last for about 3 weeks if kept in a air tight jar.
Look good, keep your kitchen clean and bake with love and care.