INDIAN SHORTBREAD (NAANKHATI)

Thinking if what to have with my tea and just made a fresh lot of Indian Shortbread also known as Naankhati.

1 cup ghee, or melted butter, if preferred
1 cup of castor sugar
1 teaspoon cardamom powder
1 teaspoon bicarbonate of soda
¾ cup of gram flour (see note)
2 cups of sifted cake flour
almonds for decoration

Beat ghee/butter and sugar until creamy.
Add rest of the ingredients.
Form into a soft dough, roll into small balls with the palm of your hand.
Place an almond on top and lay on a baking tray.
Bake at 180°C for 15 minutes.
This is so delicious you won’t regret making it.

Note:
It’s a chickpea flour. You can also substitute with buckwheat flour or almond flour.

Recipe and photo: Yasmeen Ibrahim