Cardamom butter biscuits recipe
Small little bites infused with cardamom and sprinkled with crushed pistachios and almonds. They're crisp and crumbly with a melt-in-the-mouth texture. This recipes makes 15 biscuits.
Ingredients
- 130 g plain flour
- 60 g gram flour
- 30 g fine semolina
- 80 g icing sugar
- 1 tsp ground cardamom
- 1 pinch salt
- 110 g ghee/unsalted butter
- 20 g mixed pistachios and almonds, crushed or very finely chopped
- 4.6 oz plain flour
- 2.1 oz gram flour
- 1.1 oz fine semolina
- 2.8 oz icing sugar
- 1 tsp ground cardamom
- 1 pinch salt
- 3.9 oz ghee/unsalted butter
- 0.7 oz mixed pistachios and almonds, crushed or very finely chopped
- 4.6 oz plain flour
- 2.1 oz gram flour
- 1.1 oz fine semolina
- 2.8 oz icing sugar
- 1 tsp ground cardamom
- 1 pinch salt
- 3.9 oz ghee/unsalted butter
- 0.7 oz mixed pistachios and almonds, crushed or very finely chopped
Details
- Cuisine: Indian
- Recipe Type: Biscuits
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 15
Step-by-step
- Preheat the oven to 150°C/300°F/gas mark 2. Line a baking tray with greaseproof paper.
- Put the plain flour, gram flour, semolina, icing sugar, cardamom and a large pinch of salt into a large mixing bowl and mix well. Rub in the ghee or butter to make a stiff dough. Refrigerate, covered, for 15 minutes.
- Divide the dough into 15 equal portions each about 3cm/1inch in diameter. Shape each portion into a flat, round shape and place on the lined baking tray.
- Press an indent in the top of each round with your finger and fill with chopped nuts. Press them down slightly into the dough.
- Bake in the oven for 20 minutes until cracks appear on the top of each biscuit.
- Transfer to a wire rack and leave to cool. The biscuits will be soft as they come out of the oven but will crisp up as they cool.
- When completely cool, store in an airtight container and consume within a week.
This recipe is from Indian in 7 by Monisha Bharadwaj. Published by Kyle Books, £17.99.
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