Naan Khatai

227 g Ghee
165 g Castor Sugar
2 tbsp semolina
325 g Cake Flour plus 2 tbsp extra
1 tsp baking powder
1 tsp Bicarbonate of Soda
2 tsp cardamom powder
Raw Almonds, to decorate

Preheat the oven to 180°C. Prepare a baking tray with baking paper and set it aside.
Combine the ghee and the sugar and cream with a hand mixer or a stand mixer on medium speed for 1–2 minutes, until pale yellow.
In a separate bowl, sieve together the cake flour, baking powder, bicarb, cardamom, and semolina.
Add the flour mix to the ghee mixture and mix slowly until well combined, it should still be crumbly.
Scoop out 1.5 tbsp of biscuit dough and shape it into a ball, then flatten it slightly with your hands. Do this with the remaining dough. Place on the baking tray, top with an almond each, and bake for 20 minutes.

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