A classic Pakistani tea-time treat, nan khatai are made with clarified butter and semolina, flavored with cardamom, and baked until they melt in your mouth. A sprinkle of poppy seeds is the traditional finishing touch.
Beat the clarified butter and confectioners’ sugar for 3 minutes, until pale.
Add the flour, fine semolina, baking powder, and cardamom. Knead until you have a smooth dough, then let it rest for 15 minutes.
Roll the dough into small balls and flatten them slightly. Sprinkle poppy seeds on top. Bake in an oven preheated to 160°C / 320°F for 18 minutes, until the edges are lightly colored.
Do not overwork the dough, or the cookies will become tough. Allergen: contains wheat (gluten).
Sadeyağ bulamadığım için tereyağıyla denedim, kurabiyeler yine güzel dağıldı ama kakulenin aroması biraz geride kaldı. Haşhaş tohumu yerine susam da deneyebilirsiniz, görünüm olarak benzer duruyor.
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