Method: Mix all the above ingredients except egg, shape the nan khatais, brush them with egg yellow and bake them at 180 C for 12-15 min. Let them cool then
remove from the tray.

Notes:
1. You don't need any expertise to bake these cookies.
2. You are not suppose to knead it like roti dough, just mix dry ingredients first then add ghee and bring together to form a dough.
3. You can make any size it's totally up to you.
4. You can use different kinds of nuts like almonds, pistachio or peanuts on top and inside of cookies.
5. Preferably use ghee for a better result alternatively use butter, oil will not give the classic taste of nan khatai.

6. Don't use icing sugar as it already has corn flour in it.
7. Ensure you don't over baked them, when you see the edges are firm and lightly browned that means that cookies are done.
8. They are suppose to be soft and melty when pull out from the oven but get little hard after cooling down.
9. Accurate measurement is very important.
10. Take ghee as it is, you don't need to melt it.
11. Preheating and oven temperature is very important. If your oven is not hot then cookies may tend to expand.