Cardamom & pistachio nan khatai
- 150g plain flour
- 25g cornflour
- 100g butter, softened
- 4 cardamom pods, crushed, seeds removed and pods discarded
- 1tbsp pistachios, shelled
- 100g icing sugar
- 2tsp rosewater
- 1 drop green liquid food colour (optional)
- Toasted almond pieces and extra chopped pistachios, to decorate
Line 2 baking trays with baking paper. Sift the flour and cornflour together. Add the cardamom and pistachios.
Beat together the butter and icing sugar. Add the flour mixture and rosewater (mixed with the food colour, if using), then mix to a dough.
Preheat the oven to 180C/ 160C Fan/Gas 4. Shape the dough into 16 small balls. Put on the baking trays, flatten slightly with the palm of your hand and bake for 16-18 mins.
Sprinkle with the almonds and extra pistachios and allow to cool for 10 mins. Transfer to a wire rack to cool completely, then serve.