Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Line a tray with baking paper.
- 2
Beat the ghee and icing sugar for 3 minutes until pale and creamy.
- 3
Stir in the plain flour, gram flour, semolina, cardamom and baking powder to a soft, crumbly dough. Press it together with your hands.
- 4
Roll into 16 balls, flatten to 1.5 cm thick discs, and press a few pistachios into each.
- 5
Bake for 18 to 20 minutes, until the edges are lightly golden. They stay pale on top and feel soft.
19 min - 6
Cool on the tray for 15 minutes so they firm up. Keep for a week in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.