Recipes
Recipes
Naan Khatai
Ingredients
- 120g salted butter, softened
- 30g castor sugar
- 30g icing sugar
- 180g Golden Cloud Cake Flour
- 30g Golden Cloud Wheat Semolina
- 30g chickpea flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp mixed spice
- 40g salted butter, melted
Method
- Preheat the oven to 160°C.
- Line a baking sheet with a perforated mat or baking paper.
- In a large bowl combine the castor sugar and butter.
- Mix for 4-5 minutes until light, pale and fluffy.
- Sift in the icing sugar and mix for a further 3-4 minutes.
- Sift in the flour, chickpea flour, wheat semolina, baking powder, cardamom, and mixed spice.
- Using a spatula, mix until there are no dry bits, and the mixture is crumbly.
- Pour in the melted butter and mix till the dough comes together.
- The dough will come together as you mix with your spatula.
- The dough will be soft to the touch and not sticky at all. The addition of the butter at the end allows you to get the right consistency for the dough. Plus, it makes rolling the dough into little balls significantly easier.
- Using an ice cream scoop and a scale, scoop out 30 grams of dough.
- Roll the dough into a ball. Place the ball onto the lined cookie tray. Repeat the process until the dough is finished.
- Remember to leave space between the balls as they do spread a bit.
- Place a slivered almond on each ball but do not press down. The balls will spread and fall into shape on their own in the oven.
- Bake for 20 minutes, you’ll know the biscuits are ready when the top is light, the bottom is golden and they’re easily removed from the baking mat/paper.
- Allow to cool completely on the tray before moving to a baking rack.
