NAAN KHATAY

Ingredients:

125g butter

125ml castor sugar

125ml sunflower oil

65ml semolina

Pinch of salt

2.5ml cardamom essence 5ml ground cardamom

5ml bicarbonate of soda 500-625ml cake flour, sifted

Whole blanched almonds, to garnish

Method:

Preheat oven to 190°C. Lightly grease a baking tray with butter.

Place the butter in a mixing bowl and use a hand held beater to cream until light in colour.

Gradually add thwe castor sugar and beat well.

Pour the sunflower oil into the creamed butter and continue beating.

Add the semolina, salt, cardamom essence, ground cardamom and bicarbonate of soda.

Stir well to combine and sift 500ml of cake flour into the mixing bowl.

A soft dough should form – if the dough is too sticky, add the remaining flour a little at a time until the dough is easy to mould.

Cover the dough with a damp cloth to stop it from drying out.

Grease your palm with a drop of oil and roll the dough into balls.

Place a whole blanched almond on the ball of dough and flatten gently.

Place the biscuits on a baking tray.

Bake for 10 -12 minutes or until the biscuits are pale golden brown.

Cool on a wire rack.