Go Back


Indian shortbread cookies fit for tea, a special occasion and an all round winner. The ghee aids to a light, crumbly texture making for a cloud like Nankhatai. They are easy to make and addictive to eat. More importantly perfect for Raksha Bandhan coming up.
Prep Time 10 mins
Cook Time 12 mins
Course Finger food, Brunch, Party, Celebration, High Tea, Breakfast, Sweet tooth, cookie, tea time
Cuisine Indian
Servings 20 Cookies


  • Large mixing bowl
  • Baking tray
  • Wire rack


  • 120 gm Flour
  • 60 gm Gram flour
  • 30 gm Semolina
  • 70 gm Castor sugar
  • 5 gm Cardamom powder
  • 5 gm Baking powder
  • Pinch of salt
  • 115 gm Ghee
  • 20 pcs Cashew nuts


  • Mix all the dry ingredients in a bowl and stir to combine.
  • Add the ghee in 3 parts and using your fingers rub into the dry ingredients.
  • Keep adding the ghee until all has been used up and keep massaging the ingredients together to form a ball of dough. Be patient as this could take time. You might not need all the ghee hence mix the ingredients well before adding all the ghee.
  • Once you’ve got a dough divide it into 20 little pieces and roll between your palms to make a ball.
  • Place on a plate and using your thump making an impression into the ball. Stud it in the center with a cashew. Repeat until all the dough is done.
  • Chill the dough in the fridge for 10 mins.
  • Preheat the oven to 180℃ and bake the cookies for 10-12 mins until risen, dry to the touch and lightly colored.
  • Remove from the baking tray and leave to cool over a wire rack.


  • While mixing the ghee into the dry ingredients be patient and massage the ingredients together until all the dry ingredients have absorbed the ghee.
  • Don’t make a very deep thumbprint into the cookie, this is to help the cashew nut stick and not fall out upon baking.
  • You must cool the cookies on a wire rack as the heat from the baking tray will over bake the cookies.