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Semolina Biscuits - Nan Khatai

Semolina Biscuits - Nan Khatai

This is the definitive Indian biscuit. Countless recipes have all sorts of different ingredients but they all contain semolina and plain flour. Many decades ago, women would prepare their biscuit dough at home and take it to a communal oven or bakery for the baker to bake. The cooked biscuits would then be delivered back to them.

bar Semolina Biscuits - Nan Khatai

Picture by Werner Van Peppen

Makes 16-18 Biscuits

80g/2¾ oz caster sugar
80g/2¾ oz unsalted butter
3-4 drops vanilla extract
4 green cardamom pods, seeds only, crushed
155g/½ plain flour, sifted
50g/¾ oz fine semolina


Preheat the oven to 190C/375F/gas mark 5. Grease a baking tray. In a bowl, cream together the sugar and butter with a wooden spoon, until light and fluffy. Beat in the vanilla essence and cardamom. Add the flour and semolina. Mix into a firm paste and gently knead for 5 minutes. The dough will be quite crumbly. Dust your hands with flour. Take pieces the size of golf balls and flatten into circles about 1.5cm thick, or roll out the dough and use a biscuit cutter. Place on the baking tray at least 2.5cm/1 inch apart and bake for 12-15 minutes or until light brown. Cool on a wire rack. Store in an airtight container for upto 3 weeks.


(c) 2012

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