NAAN KHATHAI WITH WHITE CHOCOLATE DRIZZLE & RASPBERRIES
MAKES ABOUT 24
An Indian version of shortbread, these are buttery and crisp with a hint of spice and remind me of my childhood when Mum let us help form the balls. Every Indian family has their own version, some with eggs and some without.
¾ cup icing sugar
125g ghee or butter, softened pinch of saffron (optional)
1 egg
½ cup neutral oil
2 cups plain flour, sifted
½ teaspoon ground cardamom
1 cup white chocolate drops
¼ cup freeze-dried raspberries
Preheat the oven to 160°C.
Cream the sugar, ghee and saffron, if using, in a standing mixer. Add the egg and oil and continue to mix. Add the flour and cardamom and mix to form a soft dough. (If the dough is too soft, refrigerate for 15 minutes.)
Form small balls of dough and place on a lined baking tray. Press down on each one with a fork (or roll out the dough and use a small cookie cutter if you prefer, but I quite like them as rustic little shapes). Bake for 20–25 minutes or until pale golden. Cool on wire racks.
Place the chocolate drops in a heatproof container and microwave in 20-second bursts until melted. Drizzle onto the biscuits while they are still on the wire racks (place a sheet of baking paper underneath to catch the drips) and sprinkle the raspberries on top.
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2021-11-01T07:00:00.0000000Z
2021-11-01T07:00:00.0000000Z
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