Skip to content

Got a hankering for some shortbread, but wanna take it to the next level? These slightly nuttier-flavoured rounds hailing from India will do the trick! Best paired with an authentic masala chai, you know, while you’re at it.

You will need

Serves 2

Naan Khatai

  • 1 cup all–purpose flour
  • 1/2 cup chickpea flour
  • 1/2 cup semolina
  • 1 cup castor sugar
  • 2/3 cup coconut oil
  • 2 teaspoons cardamom powder
  • Pinch salt

Garnishes, take your pick

  • Pistachios
  • Dry rose petals
  • Caraway seeds
  • Sesame seeds

Masala Chai

  • 2 cups almond milk (or plant-milk of choice)
  • 1–inch ginger
  • 2 teaspoons caster sugar (adjust depending on how sweet you prefer your tea)
  • 4 cardamom pods
  • 1 stick cinnamon
  • 4 cloves
  • 2 tablespoons loose leaf assam (or strong black variety of tea)

Share this recipe


15 mins to prep

  1. Step 1

    Preheat the oven to 160°C fan-forced.

  2. Step 2

    Combine dry ingredients for the biscuits.

  3. Step 3

    Massage in coconut oil.

  4. Step 4

    Roll the mixture into 15–20g balls.

  5. Step 5

    Insert thumbprint for sweet garnishes (pistachio & rose petals) and press in fork for savoury garnishes (caraway & sesame seeds) to make classic shapes and garnishes.

  6. Step 6

    Bake at 160°C for 17 minutes, turning once.

  7. Step 7

    For the Masala chai, simmer sugar and spices in almond milk until fragrant.

  8. Step 8

    Turn the heat off (you don’t want to boil the tea!) and add the looseleaf tea (or tea bag) and steep for 5 minutes with the lid on.

  9. Step 9

    Pour into cups, garnish with rose petals if you’re feelin’ fancy, and enjoy with Naan Khatai :)

Recipe: Kishwar Chowdhury

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy