Spiced Indian Biscuits

  • 260g plain flour
  • 35 pistachios to decorate
  • 1/2 tsp ground cardamom
  • 1 small pinch saffron
  • 1 tbsp sweetened desiccated coconut
  • 1/4 tsp baking powder
  • 110g icing sugar
  • 215g unsalted butter, room temperature
  • 35g coarse semolina
  • 25g chickpea flour

Beat the butter and sugar until pale and fluffy.

Add the baking powder, saffron and cardamom.

Sift in the semolina, gram flour and plain flour. Bind into a soft dough.

Make around 35 1-inch balls and flatten them slightly.

Place on a greased, lined baking tray and ensure there is enough space around each piece of dough as they will spread while cooking. Bake in a pre-heated oven for 8 minutes at 160°C.

Remove the biscuits from the oven and carefully place a pistachio in the centre, return to the oven and bake for a further 7 minutes until golden.

Remove from the oven and transfer to a wire rack to cool.

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