Afghani shortbread (nankhatai)

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Afghani shortbread (nankhatai)
Makes 20
250ml sunflower or vegetable oil, gently warmed
120g icing sugar
1 tsp ground cardamom
1 tsp vanilla extract
300g plain flour
50g pistachios, very finely chopped
  1. Put the warm oil and icing sugar in a large bowl and mix until well combined and smooth. Add the cardamom and vanilla and mix again.
  2. Add the flour and mix with a wooden spoon or gently knead with your hands until the mixture comes together into a soft, smooth dough.
  3. Place the dough in a bowl, cover with cling film and chill in the fridge for 1 hour to firm up.
  4. Preheat the oven to 150°C fan. Line two baking trays with non-stick baking paper.
  5. Using a tablespoon, scoop out small balls of the dough, roll them into neat balls between the palms of your hands and place on the lined baking trays, spaced a little bit apart. Press each dough ball lightly with your finger to put a little dent in the top (to sprinkle the pistachios into after baking).
  6. Bake in the oven for 20 minutes. Remove from the oven and add a pinch of chopped pistachios into the indent you made in each cookie. Allow to cool for 10 minutes on the trays, then transfer to a wire rack to cool completely. 

Per serving: 198kcals, 13g fat (0g saturated), 18g carbohydrates (6g sugars), 2g protein, 1g fibre, 0.014g sodium