Biscuits without Borders: Naankhatai by Sid Sahrawat
We’re raiding the global cookie jar! For this special series, we ask chefs and baking experts for their fave biscuit recipes, with a focus on their own culinary heritage. Here it’s the turn of Sid Sahrawat, the executive chef and owner of Cassia, Sid at The French Café, Anise and KOL, which he runs with his wife and business partner Chandni Sahrawat. Sid is originally from Chandigarh in northern India.
MAKES APPROX 15
½ cup caster sugar
½ teaspoon ground cardamom
½ cup plain flour
½ cup wholemeal flour
½ cup besan (chickpea flour)
¼ tsp baking soda
½ tsp baking powder
½ cup ghee, melted
2 tbsp milk
Slivered almonds (or other nuts) and raisins to garnish
Pre-heat the oven to 180˚C and line a baking tray with baking paper.
Mix together the sugar and cardamom in a large bowl.
Sift the flours, baking soda and baking into a bowl and set aside.
Add the ghee to the cardamon sugar, and mix until well combined. Slowly add the flour mixture and stir using a large metal spoon until a crumbly dough forms. Slowly add the milk, then using your hands, bring together to form a soft dough, taking care not to over-knead or your biscuits will be tough.
Using your hands, shape the dough into 15 even-sized balls and place them on the lined tray. Flatten slightly, then either sprinkle the tops with chopped nuts and raisins, or neatly press them into each biscuit.
Bake for 15-20mins or until the edges turn golden. Cool the biscuits on the tray for 5 minutes or so to firm up, then transfer them to a wire rack to cool completely. Store in an airtight container.
“These Indo-Persian biscuits are ones Indians love with tea and as they’re eggless, they suit vegetarians. ‘Naan’ means bread and ‘khatai’ means biscuit in Persian. These are actually rather like shortbread and you can find them everywhere in India.” – Sid
