Naan Khataay

These lovely biscuits have a shortbread texture and I've been told by my colleagues at work that its an Indian shortbread,which describes this lovely melt in the mouth biscuit just perfectly. I remember making these biscuits only once a year during Diwali,my mum would not allow me to make it more often because of the ghee content. I totally agree with her


Naan Khataay 
(makes approx 30)


125ml thick ghee or unsalted butter
100ml castor sugar
3ml ground cardmom
3ml ground nutmeg
5ml baking powder
15ml semolina
almonds cut in half to decorate
250ml plain flour


Method
1. Cream ghee and castor sugar. 
2. Add all the ingredients besides the flour and beat till light and creamy.
3. Add the sifted flour gradually to form a biscuit dough. Make round balls and      press flat until approximately
1cm thick.
4. Make a cross in the centre and press half a almond in the centre.
5. Bake at 180degress for 10minutes.