My grandmother was an exceptional biscuit maker and I remember her baking these for us as a teatime snack when we got home from school. They were crisp and crumbly with a melt-in-the-mouth texture that made them very moreish. I add a bit of gram flour and semolina to the traditional recipe for extra crispness.
MAKES 15 BISCUITS
130g plain flour
60g gram flour
30g fine semolina
80g icing sugar
1 tsp ground cardamom
110g ghee or unsalted butter
20g mixed pistachios and almonds, crushed or very finely chopped
1. Preheat the oven to 150C/130C fan/gas mark 2. Line a baking tray with greaseproof paper.
2. 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.
3. Divide the dough into 15 equal portions, each about 3cm in diameter. Shape each portion into a flat, round shape and place on the prepared 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.
4. Bake for 20 minutes or 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 then crisp up. Store in an airtight container and consume within a week.
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