COURTESY LORRAINE MAHARAJ @TAMARIND AND THYME

250 gram butter ghee, soft
1/2 cup icing sugar
1 tsp Elachie/cardamom powder
1 teaspoon bicarbonate of soda
1/4 cup gram/Chana flour
2 tablespoon semolina
2 cups cake wheat flour

Beat butter ghee and sugar until pale in colour and fluffy. Add the dry ingredients except the flour and mix. Add the flour, little at a time to form a soft dough. You may need more or less flour. As you work the dough it will become softer from the warmth of your hands so if you haven’t added all 2 cups flour you can slowly add more. Don’t be tempted to add too much or you will have a stiff dough. Do not over work the dough. Divide into 42 equal sized balls. Press an almond in the center. Place on lined baking sheets and bake at 160 degrees Celsius for 20-25 minutes. Mine took 22 minutes and it was a very pale brown around the edges. Cool on a wire rack and dust with icing sugar