← Nouns Cooking · Bakery

Ingredients

• 100 g plain flour (maida)
• 50 g gram flour (besan)
• 15 g fine semolina (sooji)
• ¼ tsp Baking powder
• ½ tsp ground cardamom
• 1 pinch Salt
• 80 g icing (powdered) sugar
• 100 g ghee, soft but not melted
• 1 tbsp Pistachios, finely chopped (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line a baking tray with baking paper.
2. Whisk the ghee and icing sugar for 2–3 min until light, fluffy and pale.
3. Sift in the plain flour, gram flour, semolina, baking powder, cardamom and salt and gently bring together into a soft dough. If it is too crumbly to hold, add a teaspoon of milk.
4. Roll into 16 smooth balls, flatten slightly and set 4 cm apart. Press a little chopped pistachio on top of each, if using.
5. Bake for 15–18 min until the tops crack and the bases are light golden. Cool completely on the tray; they firm up as they cool.

Tips

• Soft butter works instead of ghee, though ghee gives the classic flavour and melt.
• The pistachio topping contains tree nuts; leave it off for a nut-free biscuit.

Sources

Written in our own words after cross-checking these recipes:

Swasthi's Recipes Cook With Manali Hebbar's Kitchen