This is a classic shortbread recipe with a little sprinkle of some of those spices you find in masala chai.
Ingredients
Serves 4
250g soft butter
70g golden caster sugar
250g plain flour
60g cornflour
Pinch of fine salt
¾ tsp ground cinnamon
½ tsp ground green cardamom
¼ tsp ground black cardamom
½ tsp ground ginger
½ tsp ground cloves
How to make
1 Preheat the oven to 190C/Fan 170C/ Gas 5. Meanwhile, whisk together the butter and sugar until well combined and fluffy.
2 Sift in the flour, cornflour, salt and spices and mix gently – you don’t want to go crazy here as overworking the dough isn’t good.
3 Once combined, press the shortbread dough into a baking tray lined with baking paper. You can also use a sandwich cake tin if you’d prefer. Use a fork to make little holes and gently mark out the wedges or finger shapes that you’ll cut later.
4 Bake for about 1 hr. Remove from the oven and cut through your markings while still a little warm. Allow to cool and enjoy with a cup of masala chai.
This recipe is just one from our feature East, West, Home’s Best, which is taken from Modern South Asian Kitchen by Sabrina Gidda (Hardie Grant) with photography by Maria Bell. The other recipes include Aloo Gobi Hash with Fried Egg & Green Chutney, Tunworth Cheese Naan, Butter Chicken Pie and Ginger & Jaggery Pudding.
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