Biscuit Cookies

Biscuit Cookies

Nankhatai Recipe | Nankhatai Biscuit In Cooker | Nan Khatai Cookies with detailed photo and video recipe. Unique and tasty cookie variations from Indian cuisine to match Indian taste buds. It is generally made with plain flour, and besan with an egg yolk combination, but this recipe is an eggless recipe for non-egg eaters. It is a popular indian dessert snack recipe, that is typically served with a cup of coffee or tea.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Additional sugar for rolling (optional)


  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Scoop tablespoon-sized portions of dough and roll them into balls. If desired, roll the balls in additional sugar for a slightly crunchy exterior.
  7. Place the dough balls onto the prepared baking sheets, leaving some space between each cookie.
  8. Use a fork to flatten each cookie slightly, creating a crisscross pattern.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
  10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, store the biscuit cookies in an airtight container.

*Recipe on video and text may differ from each other!

How to cook Biscuit Cookies:

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