Naan khatai (Indian Shortbread Cookie)

Method

1. Preheat oven to 180°C and line two baking trays with baking paper.
2. Using a stand mixer or an electric beater, beat the ghee and castor sugar for about 4 minutes until soft and creamy.
3. Sift the chickpea flour, cardamom and bicarb over the sugar mixture. Beat for a few minutes until well combined and pale in colour.
4. Add cake flour and beat until just combined.
5. Roll dough into small even-sized balls (about 30 ml each) between the palms of your hands (see tip).
6. Place the balls on the prepared baking trays, lightly press down to flatten slightly. Gently push an almond or pistachio into the centre of each cookie.
7. Bake for 15 minutes or until they are light golden in colour and start to crack. Allow to cool for a few minutes on the trays before transferring to a cooling rack to cool completely. Once cooled, store in an airtight container for up to a week.