Nankhatai — Pakistani Shortbread Biscuits

Cookies & Biscuits

Nankhatai — Pakistani Shortbread Biscuits

The beloved bakery classic — crumbly, melt-in-the-mouth biscuits perfumed with cardamom and topped with pistachio. Just like the ones from your neighbourhood bakery, but fresher.

⏱️ Prep: 20 min🔥 Bake: 15–18 min at 160°C🍪 Makes: 18–20⭐ Level: Beginner

Ingredients

  • 250g (2 cups) maida
  • 2 tbsp sooji (semolina) — for that classic grainy bite
  • 2 tbsp besan (gram flour)
  • 150g desi ghee or clarified butter, at room temperature
  • 100g (¾ cup) icing/powdered sugar
  • ½ tsp crushed green cardamom (elaichi)
  • ¼ tsp baking powder
  • Pinch of salt
  • Chopped pistachios + 1 egg yolk for topping

Method

  1. Cream. Beat ghee and icing sugar until pale and creamy, about 3–4 minutes.
  2. Dough. Add sifted maida, sooji, besan, baking powder, cardamom and salt. Bring together gently into a soft dough — do not knead hard.
  3. Shape. Roll into walnut-sized balls, flatten slightly, and place on a lined tray. Make a light criss-cross with a knife, brush with egg yolk and press pistachios on top.
  4. Bake. 15–18 minutes at 160°C until the bases are lightly golden — the tops should stay pale.
  5. Cool. They will be soft when hot — let them cool fully on the tray to set into that signature crumbly texture.
👩‍🍳 Baker's Tip: Desi ghee gives authentic bakery flavour, but you can use half ghee, half butter for a richer taste. If the dough feels dry and cracks while shaping, add a teaspoon of ghee at a time until smooth.