Nan khatai

Preheat oven to 190C/gas 5 and lightly grease a baking tray.

In the bowl of an electric mixer or using a wooden spoon, cream together the sugar and butter until light and fluffy. Beat in the vanilla essence and cardamom.

Add the flour and semolina and mix into a firm paste. Knead gently for 5 minutes.

Keeping your hands dusted with flour, take golf ball-sized pieces and flatten into circles about 1.5cm thick, or roll out the dough and use a biscuit cutter.

Put the biscuits on the prepared baking tray at least 2.5cm apart and bake for 12-15 minutes or until light brown. Cool on a wire rack.

Store in an airtight container for up to 3 weeks.

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