Name: Orange Crinkle Cookies or Nankhatai recipe by Sujata Roy at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: All Purpose Flour/Maida 1/2 cup; whole wheat flour 1/2 cup; Oats 1/2 cup; Powered sugar 1 cup; Cashew nuts 1/4 cup; Orange zest 1 & 1/2 teaspoon; Orange juice 1/4 cup; Clarified butter/ghee or butter 1/2 cup; Baking powder 1/2 teaspoon; Baking soda 1/4 teaspoon; Powered sugar for coating

ABOUT Orange Crinkle Cookies or Nankhatai RECIPE

A mix match of orange crinkle cookies and shortbread biscuits or nankhatai. Delicious orange flavoured cookies coated with powdered sugar.

Ingredients Serving: 10

All Purpose Flour/Maida 1/2 cup
whole wheat flour 1/2 cup
Oats 1/2 cup
Powered sugar 1 cup
Cashew nuts 1/4 cup
Orange zest 1 & 1/2 teaspoon
Orange juice 1/4 cup
Clarified butter/ghee or butter 1/2 cup
Baking powder 1/2 teaspoon
Baking soda 1/4 teaspoon
Powered sugar for coating

Instructions

Preheat the oven at 180 C for 10 minutes.
Grease a baking tray or line with parchment paper.
Grind the oats and cashew nuts.
In a bowl mix both flours, ground oats and cashew nuts, soda and baking powder.
Grate the orange peel for orange zest.
Cream together ghee or butter and powdered sugar.
Mix orange zest and orange juice. Beat well.
Add all the dry ingredients.
Make a smooth dough.
Dough will be soft and sticky so keep the dough in refrigerator for 10 - 15 minutes.
Spread powdered sugar on a plate.
Make small balls out of the dough and roll on powdered sugar and place on baking tray 1 - 2 inch apart.
Keep the tray in refrigerator again for 10 - 15 minutes.
Take out the baking tray from refrigerator.
Roll the balls on powdered sugar again.
Press gently on powdered sugar.
Place the balls on baking tray 2 inch apart. Cookies will expand so don't forget to keep distance.
Bake in preheated oven at 180° for 15 - 20 minutes or until the edges becomes light brown.
Every oven takes different time so check after 10 minutes.
Don't overbake.
Let it cool down completely before serving.

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