Namkeen Nankhatai with Cheese and Black Truffle (Savory Shortbread)
Diwali isn’t Diwali without Nankhatai. Whilst I love the traditional, melt-in-the-mouth cookies, this year I attempted a savory version. Ladies and gentlemen, I give to you Namkeen Nankhatai with Cheese and Black Truffle. Purists, please look away and those rolling their eyes at the mention of black truffle, please be kind. The black truffle imparts an alluring fragrance to these buttery cookies, but it is entirely optional. The cookies will still taste stellar with just the cheese. However, if you do have some black truffle stashed away in a corner of your refrigerator, now is the time to use it. It is Diwali, after all… time for a little excess and indulgence, so why not get a little fancy?
These crumbly, flavorful cookies have all the goodness of traditional nankhatai but with an unexpected savory flavor profile. Treat your guests to these cheesy, umami and moreish morsels this festive season. They pair perfectly with any hot beverage, even a glass of bourbon or wine. What can I say? The humble nankhatai just went gourmet! 😅
Recipe
Namkeen Nankhatai with Cheese and Black Truffle
(Makes 18-20 cookies)
Ingredients
1/2 cup whole wheat flour (atta)
1/2 cup all purpose flour (maida)
1/4 tsp baking powder
1/2 tsp truffle or regular salt (or to taste)
3/4 tsp coarsely cracked black pepper, divided
Grating of nutmeg
1/4 tsp red chilli flakes
1/2 cup grated asiago or cheddar cheese (even processed cheese will work)
1 tsp sugar
2 tsp shaved black truffle, finely chopped (optional)
1/2 cup ghee, at room temperature (not melted)
Method
Line a baking tray with a Silpat or parchment paper and set aside.
In a mixing bowl, whisk together the flours, baking powder, salt, pepper nutmeg and chilli flakes.
In another bowl, combine the cheese, sugar and black truffle. Use clean hands to mix them together until well blended.
Add the cheese-truffle mixture to the dry ingredients. Rub it in lightly with your fingers.
Add the ghee, little at a time, working it into the flour lightly until you get a soft dough. Depending upon the quality of flour, you may need a little more or less ghee.
Cover and rest the dough on the kitchen counter whilst your oven preheats (if your kitchen is hot, you might want to pop the dough in the refrigerator).
Preheat your oven to 180°C for 15 minutes. Roll tablespoonfuls of the dough into rounds and place them 2” apart on the prepared baking sheet. Press each ball of dough down lightly and sprinkle with some truffle salt and pepper.
Bake for 12-15 minutes, turning the baking tray midway whilst baking. The nankhatai will spread, but remain pale. You will see little flecks of orange appear as the cheese browns and that is perfectly fine, just don’t let the cookies brown too much around the edges.
Remove the cookies from the oven and transfer them onto a wire rack to cool completely.
The cookies will shrink a little upon cooling. These cookies are best consumed the day they are baked, but can be stored in an airtight container for 2-3 days.
