Butter / Benne Biscuit / Nankhatai (also known as Benne Biscuit or Nankhatai) is a classic and straightforward cookie that requires just a few basic ingredients. These delightful, unleavened cookies are made with butter, sugar, and maida (all-purpose flour), resulting in a rich, crumbly texture that’s hard to resist.
Ingredients
- Butter: Provides a rich, creamy flavor and tender texture. Using unsalted butter is recommended for better control over the cookie’s salt content.
- Sugar: Adds sweetness and helps in achieving a light, airy texture.
- Maida (All-Purpose Flour): The primary dry ingredient that forms the base of the dough.
Variations of Butter / Benne Biscuit / Nankhatai
The basic Butter Biscuit dough is incredibly versatile and can be customized in numerous ways:
- Red Velvet Cookies: Add a bit of red food coloring and a touch of cocoa powder for a vibrant twist.
- Paan Cookies: Incorporate crushed betel leaves (paan) and gulkand (rose petal preserve) for a unique flavor profile.
- Thumbprint Cookies: Press a small indentation into the center of each cookie and fill it with jam or marmalade before baking.
- JimJam Biscuits: Similar to thumbprint cookies but traditionally filled with a dollop of sweet jam.
- Kesar Pista Cookies: Mix in saffron strands and chopped pistachios for a luxurious flavour.
Nutritional Information
While Butter Biscuits are a treat enjoyed for their rich flavor, they are also high in butter and sugar, so they should be consumed in moderation. The cookies provide a satisfying snack that pairs well with tea or coffee.
Storage
Store Butter Biscuits in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. Just make sure to let them cool completely before placing them in a freezer-safe bag or container.
Some tasty cookies to try from my blog
Sathumavu cookies / Sprouted Health mix cookies
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Butter Biscuit / Bhenne Biscuit / Nan Khatai
Equipment
- OTG or Microwave oven or Kadai or Cooker
Ingredients
- 85 gm Butter
- 70 gm Icing Sugar
- 7 gm Milk powder
- 118-120 gm Maida
Instructions
- Weigh all the ingredients and keep aside.
- Remove the butter from the refrigerator and keep the butter in room temperature for 1 hour.
- In a bowl, add butter and beat it until soft.Into this add, icing sugar and beat it again until they mix well and soft.
- Now add milk powder and mix well.
- Finally add the maida and bring all the ingredients together.
- Donot knead vigorously like we make the chappathi dough. Its enough to bring all the ingredients together.
- Allow the dough to sit for 10 minutes.And then stat shaping the cookies.
- Make small balls, flatten it and arrange it on the tray.
- Pre-heat the oven at 200 degree for 3 minutes.
- Bake the cookies at 150 degree celsius for 5 min in the top rack and then for 5 minutes in the bottom rack.
- The sides of the cookies will turn light brown in colour.
- Remove the tray from the oven and allow it to cool for 10 minutes.
- Immediately after removing from the oven, the cookies will be soft.
- After cooling, it will be intact. After cooling, store it in an air-tight container.
- Butter cookies are ready to serve with hot tea or coffee.
Video
INSTRUCTIONS
- Weigh all the ingredients and keep aside.
- Remove the butter from the refrigerator and keep the butter in room temperature for 1 hour.
- In a bowl, add butter and beat it until soft.
- Into this add, icing sugar and beat it again until they mix well and soft.
- Now add milk powder and mix wel.
- Finally add the maida and bring all the ingredients together.
- Donot knead vigorously like we make the chappathi dough. Its enough to bring all the ingredients together.
- Allow the dough to sit for 10 minutes.
- And then stat shaping the cookies. Make small balls, flatten it and arrange it on the tray.
- Pre-heat the oven at 200 degree for 3 minutes.
- Bake the cookies at 150 degree celsius for 5 min in the top rack and then for 5 minutes in the bottom rack.
- The sides of the cookies will turn light brown in colour.
- Remove the tray from the oven and allow it to cool for 10 minutes.
- Immediately after removing from the oven, the cookies will be soft. After cooling, it will be intact.
- After cooling, store it in an air-tight container.
- Butter cookies are ready to serve with hot tea or coffee.
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[…] check my other biscuit recipes – Sathumaavu Cookies, Amaranth Orange Cookies, Butter Biscuit, Eggless Coconut […]
Your butter biscuit look delicious!
Thank you Diane
[…] Butter biscuit […]
[…] Butter biscuit […]
Butter cookies sound so so delicious. Soft and melt in the mouth kind. Would love to enjoy them with my tea.
Thank you ji