Enjoy these traditional Indian cardamom biscuits with a mug of steamy masala chai. Nankhatai are notable for their crumbly texture and butter-rich flavour
Prep:25 mins
Makes 24 biscuits
3 green cardamom pods40g icing sugar100g unsalted butter, at room temperature70g self-raising white flour 25g gram flour25g semolina24 skin-on almonds or chopped pistachios
STEP 1Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.STEP 2Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.STEP 3Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.STEP 4Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.STEP 5Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.STEP 6Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.
