Nankathai, an Indian inspired shortbread cookie

(a gluten free, vegan recipe)

by Moy's Gluten Free Kitchen
 

Ingredients

1 cup gluten free flour blend

½ cup almond flour*

½ tsp xanthan gum (omit if included in your flour blend)

½ tsp baking soda

½ tsp baking powder

½ tsp salt

pinch of ground cardamom powder

pinch of grated nutmeg

1/3 cup icing sugar

2 tsp coconut oil

3 tbsp non dairy yogurt (should work with coconut milk)

1/8 cup of water (more by tablespoon if needed)

A few sliced almonds for garnish
 

*Traditional recipes use chickpea flour (Channa flour, Gram flour or Besan). You can swap out the almond flour, adjust the liquid quantities if needed.

Directions

Mix the dry ingredients together and set aside

Add the wet ingredients and knead to a smooth dough that is soft and lightly sticky. If using milk add that before the water, use only the amount of water needed to form the dough

Pinch pieces from the dough, about a tablespoon at a time and roll in your palms to form a smooth ball

Place on a parchment lined baking sheet, flatten to your preferred size and press sliced almonds on top

Bake in a pre-heated oven at 350 degrees F, for 10–12 mins till lightly browned

The edges of the cookie should be set. A longer baking time yields a crunchier cookie.

Put the cookies on a wire rack to cool completely. Store in an air tight container.