NAAN KHATAI

“With ghee as the hero ingredient, these cardamom-infused biscuits are the definition of melt in your mouth!”

Makes 30

EASY

GREAT VALUE Preparation: 30 minutes Cooking: 12–15 minutes ghee 2 cups icing sugar 130 g caster sugar 220 g ground cardamom 1t semolina 84 g flour 360 g chana flour (gram flour) 142 g bicarbonate of soda ¼t baking powder ½t gold sugar pearls or slivered almonds, to decorate

1 Preheat the oven to 160°C and line a baking tray with baking paper. Using a stand mixer, cream the ghee, icing sugar and caster sugar for approximately 10 minutes, or until pale and creamy. Add the cardamom and beat for a further minute until fully combined. 2 Sift in the dry ingredients and, using your hands, mix to form a soft dough. If the dough is too wet, gradually add more flour until a soft dough is formed. 3 Roll 1 t dough between the palms of your hands to form a ball. Place the dough ball on the prepared baking sheet, then press down to flatten slightly. Using a sharp knife, make a cross on top of the ball and insert a gold sugar pearl or slivered almond in the centre to decorate. Repeat with the remaining dough. 4 Bake for 12–15 minutes or until lightly golden, then remove from the oven. Allow to cool for 10 minutes on the tray before transferring to a wire rack to cool completely. Once cool, the biscuits can be stored in an airtight container.