These are traditional Indian biscuits, known as Nankhatai. I’m currently intrigued by using spices and what I’ve previously considered to be savoury ingredients, in my sweet cookery so I thought I’d give them a go. They’re a bit special with a nice cup of tea.
125g wholemeal spelt flour
2 level tbsp gram flour (sieved)
2tsp baking powder (sieved)
a pinch of sea salt flakes
1/2 tsp ground cardamon
70g softened butter
80g caster sugar
2 tbsp chopped pistachios
Cream the butter and sugar together until light and fluffy, then mix in all the dry ingredients using a fork to get the mix started. Add a splash of milk and use your hands to bring it all to a nice soft dough.
Cut the dough into 12 equal pieces and roll each in into a smooth ball. Space out on a prepared baking sheet- they do expand so allow them room to do so.
Using a clean spatula, gently flatten the balls at the same time as pressing the chopped nuts onto the top. A little flattening, then add the nuts, then a last press worked well for me.
Bake for 10 minutes, then turn the tray and continue to bake until the biscuits are golden and firm (approx 5/6 mins). Don’t cook until they are completely dry or you’ll lose that lovely slightly soft cookie centre.
Eat warm with a cup of tea.