Nankhatai (cardamom biscuits)

Method

• step 1

  Split 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 2

  Beat 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 3

  Sieve 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 4

  Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.

• step 5

  Slightly 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 6

  Heat 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.