Ingredients

Method

• 2 cups ghee
• 130 g icing sugar
• 220 g caster sugar
• 1 t ground cardamom
• 84 g semolina
• 360 g flour
• 142 g chana flour (chickpea flour)
• ¼ t bicarbonate of soda
• ½ t baking powder
• gold sugar pearls or slivered almonds, to decorate

Method

Ingredients

1. Preheat the oven to 160°C and line a baking tray with baking paper. Using a stand mixer, cream the ghee, icing sugar and caster sugar for approximately 10 minutes, or until pale and creamy. Add the cardamom and beat for a further minute until fully combined.

2. Sift in the dry ingredients and, using your hands, mix to form a soft dough. If the dough is too wet, gradually add more flour until a soft dough is formed.

3. Roll 1 t dough between the palms of your hands to form a ball. Place the dough ball on the prepared baking sheet, then press down to flatten slightly. Using a sharp knife, make a cross on top of the ball and insert a gold sugar pearl or slivered almond in the centre to decorate. Repeat with the remaining dough.

4. Bake for 12–15 minutes or until lightly golden, then remove from the oven. Allow to cool for 10 minutes on the tray before transferring to a wire rack to cool completely. Once cool, the biscuits can be stored in an airtight container.

Find more Eid recipes here. 

Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom