Crisp Semolina Shortbread (Nan Khatai) Recipe

Oven temperature: 150-160*C (300-325*F)

Cream ghee and sugar together until light. Add the sieved semolina, flour and cardamom and mix well. Allow mixture to stand for 30 minutes.

Take a scant tablespoon of the mixture, roll into a ball, then flatten slightly and put on an ungreased baking tray. Repeat process with remaining mixture, leaving a little space between biscuits.

Bake in a slow oven until biscuits are pale golden, approximately 30 minutes. Cool on a wire cooling tray. Store in an airtight container.