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Gnanakatha is a Sri Lankan sugar cookie that is similar to nankhatai from Indian cuisine. These sugar cookies are known for their soft, melt-in-your-mouth texture, making them a perfect pairing for a cup of tea.
Ingredients Used To Make Gnanakatha
Here are some quick notes about the Gnakatha ingredients that you will need to make this recipe:
- Granulated Sugar: Used to coat the tops of the cookies before baking, adding that distinctive crunch and sweetness.
- Icing Sugar: Used to sweeten the dough while also ensuring a smooth and fine consistency when creaming the butter.
- Vanilla Extract: Enhances the overall flavor of the cookies, adding a subtle sweetness that complements the sugar and butter.
- Water: Helps when forming the dough and also used to bind the granulated sugar onto the top of the cookie when coating.
Tips For Making Gnanakatha
- Use Softened Butter: Make sure your butter is at room temperature before creaming. This helps create a smooth dough and ensures the cookies have a soft, crumbly texture.
- Coat with Sugar: Our recipe uses granulated sugar, but you could use coarse sugar as well.
- Avoid Overmixing the Dough: Mix the dough until the ingredients are just combined. Overmixing can make the cookies tougher.
- Flatten Evenly: When shaping the cookies, flatten them evenly with the palm of your hand or a spoon. This helps them bake uniformly and ensures a nice crisp edge.
- Bake Until Just Golden: Keep a close eye on the cookies while baking. They should only turn lightly golden around the edges. Overbaking can make them too dry!
Troubleshooting Your Gnanakatha Recipe
Why are my Gnanakatha dry or crumbly?
This might be due to overmixing the dough or baking the cookies for too long. Mix the dough only until the ingredients are combined and be sure to bake just until the edges are lightly golden. Using softened butter instead of melted butter can also help retain moisture.
Why didn't my Gnanakatha rise properly?
Use fresh baking powder and make sure you don't use too much flour as it can prevent the cookies from rising.
Why did my Gnanakatha crack on the surface?
A few cracks are normal and add to the look of Gnanakatha. If they're too deep, it might be due to overbaking or baking at too high a temperature. Ensure your oven is properly preheated and keep an eye on the cookies while baking.
The sugar coating melted into the Gnanakatha. How can I prevent this?
Make sure to coat the cookies generously with sugar before baking. For extra crunch, use coarse sugar instead of regular granulated sugar.
Storing Leftover Gnanakatha and Meal Prep
To store leftover Gnanakatha, allow the cookies to cool completely at room temperature. Once cooled, transfer the leftovers to an airtight container. They can be kept at room temperature for up to 1-2 weeks.
To serve, simply remove it from the refrigerator and let it sit at room temperature for a few minutes. Alternatively, you can reheat it gently in the microwave or in the oven at a low temperature for 5-7 minutes until warmed through.
More Sweet Sri-Lankan Dessert Recipes
Did you enjoy this Gnanakatha recipe? If so, here are some more delicious recipes that you might want to try.
Gnanakatha (Sugar Cookies) Recipe
Gnanakatha is a Sri Lankan sugar cookie that is similar to nankhatai from Indian cuisine. These sugar cookies are known for their soft, melt-in-your-mouth texture, making them a perfect pairing for a cup of tea.
Ingredients
- 500g flour (all-purpose)
- 250g icing sugar
- 50g butter
- 1 tsp vanilla extract
- 1 cup water
- 1/4 tsp baking powder
- 50g granulated sugar
Instructions
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Preheat and Prepare. Preheat your oven to 300°F (150°C) and line a baking pan with parchment paper or lightly grease it.
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Combine Wet Ingredients. In a mixing bowl, cream the softened butter until smooth. Then add the icing sugar and egg, and mix until fully incorporated.
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Mix Dry Ingredients. In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the sifted dry ingredients to the wet mixture.
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Form the Dough. Slowly add water, a tablespoon at a time, until the mixture starts to come together to form a soft dough that's not too sticky.
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Shape the Cookies. Divide the dough into small balls and gently flatten each ball to form round cookies.
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Coat with Sugar. Dip the top of each flattened cookie into water and then into a bowl of granulated sugar to coat. Place the sugar-coated cookies back sugar side up.
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Bake. Bake in the preheated oven for 15-20 minutes or until the edges turn golden brown. Be careful not to overbake as gnanakathas are meant to be a little soft on the inside.
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Serve. Remove the cookies from the oven and let them cool for a few minutes. Serve the Gnanakatha with a hot cup of tea and enjoy!
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