Recipe of the week: nankhatai (cardamom shortbread)

Using ghee instead of butter enhances the irresistible flavour of these crumbly biscuits

Nankhatai biscuits
Nankhatai biscuits, taken from Parsi: From Persia to Bombay by Farokh Talati
(Image credit: Sam A.Harris)

These sweet, soft and crumbly biscuits are somewhat reminiscent of shortbread, says Farokh Talati. Traditionally, they don’t contain lemon zest, but I find that it imparts uplifting qualities. Go out of your way to make or find ghee for this recipe, as it really enhances that irresistible, biscuity flavour.

Makes 16

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