¾ cup icing sugar
125g ghee or butter, softened
pinch of saffron (optional)
1 egg
½ cup neutral oil
2 cups plain flour, sifted
½ teaspoon ground cardamom
1 cup white chocolate drops
¼ cup freeze-dried raspberries

An Indian version of shortbread, these are buttery and crisp with a hint of spice and remind me of my childhood when Mum let us help form the balls. Every Indian family has their own version, some with eggs and some without.

View the recipe collection here


1.Preheat the oven to 160°C.
2.Cream the sugar, ghee and saffron, if using, in a standing mixer.
3.Add the egg and oil and continue to mix.
4.Add the flour and cardamom and mix to form a soft dough. (If the dough is too soft, refrigerate for 15 minutes.)
5.Form small balls of dough and place on a lined baking tray.
6.Press down on each one with a fork (or roll out the dough and use a small cookie cutter if you prefer, but I quite like them as rustic little shapes).
7.Bake for 20–25 minutes or until pale golden. Cool on wire racks.
8.Place the chocolate drops in a heatproof container and microwave in 20-second bursts until melted.
9.Drizzle onto the biscuits while they are still on the wire racks (place a sheet of baking paper underneath to catch the drips) and sprinkle the raspberries on top.

This is an edited extract
of Saffron Swirls &
Cardamom Dust by
Ashia Ismail-Singer,
published by Bateman
Books, RRP $49.99.
Photography by
Christall Lowe.

Leave a Reply

Your email address will not be published.