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Nankhatai Cookies With Rose & Chai Spices
Raw Spice Bar · food.com · Original Recipe
We've updated this centuries old Indian shortbreads cookies recipe by adding freshly ground rose buds & chai spices. Nankhatai comes from the Persian word "nan" (meaning bread) and the Afghan word "kh
3
chewiness
2
crispiness
2
cakeyness
3
thickness
2
spread
3
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
rawspicebar's rose & chai spices1 each (30g)
wheat flour1 cup (140g)
rice flour0.5 cup (70g)
butter0.5 cup (114g)
powdered sugar0.75 cup (90g)
milk(or any type of milk with some fat, plus more for dough)6 tbsp (92g)
sea salt1 tsp (3g)
honey1 tsp (7g)
baking powder1 tsp (5g)
Total dough weight550g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 15-17 min
- Chill
- 30 min
- Yield
- ~10 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 21.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.85 (74th percentile)
Flour:Sugar30.0 (100th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0 (4th percentile)
Fat %20.6 (86th percentile)
Sugar %1.27 (0th percentile)
Hydration0.44 (87th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.85
Flour:Sugar
30.0
Brown:White Sugar
0
Egg:Flour
0
Chocolate:Flour
0
Fat %
20.6
Sugar %
1.27
Flour %
38.2
Hydration
0.44