Indian Nut Pastry

Ingredients

• 250 gflour
• 150 gnuts — chopped
• 100 gbutter
• 100 gsugar
• 1egg

Method

1. Begin by taking the 100 g of butter out of the refrigerator and allowing it to soften at room temperature. This will make it easier to incorporate into the dough later. Crack the egg into a small bowl and let it sit out to reach room temperature as well, which helps in achieving a smoother dough texture.
2. In a medium-sized mixing bowl, combine 250 g of flour and 100 g of sugar. Mix them together with your hands or a whisk to ensure even distribution of the sugar throughout the flour. This step is crucial for a well-balanced sweetness in the pastry.
3. Chop the 150 g of nuts into small, even pieces. You can use a food processor for a finer texture or a knife for a chunkier consistency, depending on your preference. The nuts add a rich flavor and texture to the pastry, so ensure they are evenly chopped.
4. Add the softened butter to the flour and sugar mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique helps to create a flaky texture in the final pastry.
5. Make a well in the center of the mixture and add the room temperature egg. Gently mix the egg into the flour mixture using a fork or your hands until a dough begins to form. The dough should be soft but not sticky; if it feels too dry, add a teaspoon of water at a time until the desired consistency is achieved.
6. Incorporate the chopped nuts into the dough, kneading gently to ensure they are evenly distributed. Be careful not to overwork the dough, as this can make the pastry tough. The dough should hold together well with visible pieces of nuts throughout.
7. Preheat your oven to 180°C (350°F). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter or knife, and place them on a baking sheet lined with parchment paper.
8. Bake the pastries in the preheated oven until they are golden brown and firm to the touch, which should take about 15-20 minutes. The aroma of toasted nuts and butter should fill the kitchen, indicating they are ready. Allow them to cool slightly on a wire rack before serving.
9. Finish by dusting the pastries with a little extra sugar if desired, and serve them warm or at room temperature. The pastries should have a crisp exterior with a tender, nutty interior, perfect for sharing around the table.