Nankhatai (Indian ghee biscuits)

Instructions

1. Preheat the oven to 160 °C and line a baking tray with baking paper.
2. In a bowl, beat the ghee with the icing sugar until pale and light.
3. Add the egg, then stir in the cardamom and milk.
4. Mix the flour, baking powder, bicarbonate and salt, then gradually add them to the buttery mixture.
5. Gently knead until you have a soft dough that no longer sticks to your fingers.
6. Shape into small balls the size of a walnut, flatten them slightly and press a pistachio or almond on top.
7. Bake for 12 to 15 minutes, until the bottoms are golden. Let them cool on a rack; they firm up as they cool.