Indian short bread

With this freezing cold weather knocking on the door every waking moment, the last thing I feel like doing is standing up straight and making food.

All I want to do is lay under the duvet with my hot water bottle, a cup of hot coffee and not move till summer.

But that is all a dream, I have to get up, cook, bake and feed everyone or else everyone will be crying left right and center and there will be no sleep.

To keep the kitchen warm this evening, I wanted to make something that required the oven to be put to use, but I didn’t want something that would take forever to make and require a ton of utensils and mixing bowls.

I came across this recipe in HRH Meghan Markle’s book “Together.” This recipe is very similar to that of naankhati biscuits which I make every year for Diwali. There are few differences, but the taste is very very similar.

My parents loved them, I loved them the only who seemed to have a problem with this was my brother. Another super duper upside to this biscuit was that everything could be prepped and made in the food processor.

Ingredients:

  • 120g x ghee.
  • 120g x icing sugar, sifted.
  • 2 x tbsp. plain yoghurt
  • 160g x cake flour.
  • 35g x gram flour.
  • ¼ x tsp cardamom powder.
  • ½ x tsp baking powder.
  • 15g x pistachios, blitz to a powder.

Method:

  • Place the ghee and icing sugar into the bowl of the food processor.
  • Blitz until well combined.
  • Add in the yoghurt and blitz again.
  • Leave aside for 10 minutes.
  • Add in the sifted cake flour, gram flour, cardamom powder and baking powder.
  • Pulse till the mixture comes together.
  • Using your hands, shape the mixture into balls, roughly 30g.
  • Place on a greased baking tray and pop into a preheated oven.
  • Bake at 180 degrees for 15 – 20 minutes or until the bottoms are lightly golden brown.
  • Remove from the oven and immediately sprinkle over the pistachio powder.
  • Allow to cool for 10 minutes on the baking tray before placing on a cooling rack and cooling completely.

Tell me what you think of this recipe