These delicious cardamom flavoured shortbread biscuits are believed to have been introduced in India by the Britishers. Perfect to snack on or, dunk into a warm drink, traditionally use white flour, clarified butter & powdered sugar. My adaptation of this very famous recipe uses wholemeal flour, a dairy free spread and Xylitol. Many variations and substitutions in the type of flours and sweeteners used exist. The recipe is quite forgiving as long as the rough ratios of flour: sweetener: fat stay the same. Almond slivers, cashew or pistachio pieces are commonly used as decorative garnishing but have been left out in this version.


Wholemeal Self Raising Flour (substitute with gluten free blend in case of allergies) – 1½ cups
Fine Chickpea/ Gram Flour (Besan, from the Indian store) – 2 tablespoons
Powdered Xylitol – ¾ cup
Green Cardamom Seeds, roasted and finely powdered – 1 teaspoon
Dairy Free Spread (I used plain Nuttelex) – ¾ cup


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Full recipe: Nankhatai

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