Name: Nankhatai (cardamom biscuits)
Total time: 40 min
Yield: Makes 12
Cuisine: Indian
Ingredients: 125g atta or plain wholemeal flour; 2 tbsp gram flour; ½ tsp baking powder; a pinch sea salt flakes; ½ tsp ground cardamom; 70g ghee or softened butter (see cook's notes, below); 70g caster sugar; 2 tbsp of slivered or chopped pistachio kernels to garnish

A batch of biscuits cooling on a wire rack

125g atta or plain wholemeal flour
2 tbsp gram flour
½ tsp baking powder
a pinch sea salt flakes
½ tsp ground cardamom
70g ghee or softened butter
(see cook's notes, below)
70g caster sugar
2 tbsp of slivered or chopped pistachio kernels
to garnish

Method

step 1
Heat the oven to 190C/fan 170C/gas 5. Line a large baking tray with baking paper. Mix together the atta, gram flour, baking powder, salt and cardamom powder in a bowl.
step 2
Put the ghee and sugar in a separate large bowl. Whisk until pale, creamy and fluffy. Add the dry ingredients to form a soft, dough-like mixture (add a splash of water or milk if you need something to help bring it together).
step 3
Divide the dough into 12 equal portions, roll into balls and put spaced apart on the baking tray. Top each biscuit with pistachio slivers and press down lightly. Bake for 14-16 minutes, swapping the trays around halfway through cooking, until lightly coloured. Cool completely. Serve with mugs of masala chai, if you like.