Try these naan khatai biscuits for Diwali
If you’re getting ready to celebrate Diwali, try your hands at these tasty naan khatai (Indian shortbread) biscuits. They’re the invention of Landi Govender of The Tocka Blog, who says they’re ‘melt-in-the-mouth’ and highly addictive. We believe it.
Naan khatai biscuits
Easy
Prep time: 10 minutes
Cooking time: 20 minutes
Makes 16 biscuits
Prep time: 10 minutes
Cooking time: 20 minutes
Makes 16 biscuits
Ingredients:
- 227 g ghee at room temp
- 165 g castor sugar
- 2 T semolina
- 325 g cake flour + 2 tablespoons extra
- 1 t baking powder
- 1 t bicarbonate of soda
- 2 t cardamom powder
- Raw almonds, to decorate
Chocolate topping:
- 100 g slivered almonds
- 150 g dark chocolate
- Edible gold leaf to decorate (optional)
Cooking instructions:
- Preheat the oven to 180°C. Prepare a baking tray with baking paper and set aside.
- Using a hand mixer or a stand mixer, cream together the ghee and the sugar on medium speed for 1–2 minutes, until pale yellow.
- In a separate bowl, sieve together the cake flour, baking powder, bicarb, cardamom and semolina.
- Add the flour mix to the ghee mixture and mix slowly until well combined, it should still be crumbly.
- Scoop out 1.5 T of biscuit dough and shape into a ball, then flatten slightly with your hands. Do this with the remaining dough. Place on the baking tray, top with an almond each and baked for 20 minutes.
- For the topping, melt the chocolate and mix with the almonds, then place scoops of the chocolate-almond mixture on the cooled biscuits. Dress with edible gold leaf or dust with edible gold shimmer and enjoy! (Store in an airtight container for up to 2 weeks.)
Not a big baker?