These are spookily crumbly, rich and fragrant, but don’t be afraid to try them out!
Makes: about 35 cookies
Oven Setting: 180°C
Tray size: 13″ x 9″
Make sure all your ingredients are at room temperature.
Ingredients:
- Plain Flour (Maida) – 260 grams
- Chickpea flour – 50 grams
- Baking powder – 1 teaspoon
- Powdered Almond – 100 grams
- Castor sugar – 150 grams
- Cardamom powder – 3 teaspoons
- Ghee / Clarified butter – 225 grams
- Almond essence – ½ teaspoon
- Cardamom essence – 1 teaspoon
- Skinless almond slivers – 2 tablespoons
Method:
- Sift the plain flour, chickpea flour and baking powder into a bowl.
- Add to it the powdered almond, castor sugar, cardamom powder and mix well
- To a separate large bowl add the castor sugar and ghee, and whisk until white and fluffy.
- Add the essence and whisk to incorporate.
- Fold in the flour mix and stir to incorporate well.
- Scoop up a tablespoon (flat) of cookie dough at a time, make a ball and place on to a lined baking tray. Set them about 2″ apart (for the tray size used here, I set 12 per tray).
- Garnish with almond slivers and refrigerate for about 30 minutes.
- Bake the chilled cookie dough in a preheated oven at 180°C until the edges are a light brown, for about 15 minutes. Remember to turn the tray around at half-time.
- Place the tray on to a wire rack and leave to cool completely. The tops of the cookies will still be pale and that’s fine. They will continue to cook as they cool
Notes:
- Alternatives for :
- Almond essence – kewra, saffron
- Powdered Almond – Lightly toasted and powdered pistachio.
- Skinless almond slivers – Pistachio slivers, sesame seeds, melon seeds.
- Freshly ground cardamom powder, versus shop bought cardamom powder, makes a world of difference.
