Orange crinkle cookies or Indian shortbread biscuits or nankhatai.
If you are tired of eating same type of cookies try this fusion cookies. A mix match of orange flavoured crinkle cookies and shortbread biscuits or nankhatai. I am sure you will love the taste even if you don’t like orange. I have tried it first time and everyone love the taste. I have to make one more batch 😀
This week’s our #Foodiemonday bloghop theme is #fusion recipe. And my contribution is this super yummy crispy orange cookies.
Fusion cooking allows us to mix and match ingredients cooking style and recipes. And come up with a new and more delicious dish.
Nankhatai is Indian shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit. These nankhatai are known for it’s divine taste and melt in mouth texture.
Crinkle cookies are coated with powdered sugar and while baking they puff up and crackle. So these cookies are called crinkle cookies.
And here is a mix match of orange crinkle cookies and nanakhatai or Indian short bread.
Flour – 1 cup
Oats – 1/2 cup
Powered sugar – 1 cup
Cashew nuts – 1/4 cup
Orange juice – 1/4 cup
Orange zest – 1 & 1/2 teaspoon
Clarified butter/ghee or butter – 1/2 cup
Baking powder – 1/2 teaspoon
Baking soda – 1/4 teaspoon
Powered sugar for coating
Grind the oats and mix with flour. I have used 1/2 cup all purpose flour/maida and 1/2 cup whole wheat flour or atta. You can use only whole wheat flour/atta or only all purpose flour/maida too.
Grate the orange peel for orange zest. Be careful while grating. Grate only the orange part and not the white pith. Because white pith is bitter in taste.
Grind the cashew nuts and keep aside.
Cream together clarified butter/ghee or butter. I have used ghee or clarified butter. You can use butter if you like. Mix orange zest and half of the orange juice. Beat well.
Add oats powder mixed flour, baking powder, soda and ground cashew nuts.
Make a smooth dough with remaining orange juice. Mix orange juice gradually.
Dough will be soft and sticky. Keep the dough in refrigerator for 10 – 15 minutes.
Grease a baking tray or line with parchment paper.
Spread powdered sugar on a plate.
Make small balls out of the dough, roll on powdered sugar and place on baking tray 1 to 2 inch apart. Keep the tray in refrigerator again for 10 – 15 minutes.
Preheat the oven to 180° for 10 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 1 – 2 inch distance.
Cookies will expand so don’t forget to keep distance.
Bake at 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.
Let the cookies cool down before serving. Cookies will be soft when hot but they will turn crisp as they cool down. Store in an airtight container for later use.
Enjoy the divine taste. Serve with tea or coffee or satisfy your sudden hunger pangs.
I would love to hear from you. Please give your feedback if you like the recipe.