My Bibi and Grandfather (Babu) lived in Iran for 5 years. Babu’s paternal family originated from Iran and he had the chance to work there for while and Bibi made him take the job so she could live her best life (Iran was a very different place then). My mum and siblings had a couple trips to visit and upon one, my mum was taught an Northern Indian/Persian Shortbread recipe. I call it shortbread so you can imagine the crumbly texture but the actual name for them is Naan Khatai (meaning Bread Biscuit in Persian). In Iran & Afghanistan they call them Kulcha e Khatai. Growing up whenever I asked for shortbread I got Cardamom Naan Khatai instead (foreign kid problems)🙄 I would say they are slightly more snappy as they have Semolina inside, Indians tend to use Rice Flour instead. I made some today with Omani Halwa in mind and combined the flavourings of Halwa into this. I’ve been trying to ease my English friends into Halwa and giving them something that looks familiar with unfamiliar flavourings seemed the best way. So here you have it. From Scotland to India, to Afghanistan to Iran and into my Omani British little kitchen we have Rose, Cardamom, Saffron ShortKhatai 💞

Notes for baking:

• When you are rolling your dough and cutting shapes try not to handle it too much and work as fast as possible so it doesn’t go warm and soft.

• Fridge time is essential otherwise they will just melt and look ugly when they cook!

• If you don’t use all your dough, it will last well in the freezer for a couple of weeks!

Ingredients:

• 1 cup / 120g plain flour

• 1 cup / 150g fine semolina

• 2/4 cup / 45g light brown sugar

• 1/4 cup / 25g white caster sugar

• Splash of milk for binding

• 125g butter

• 5-7 Cardamom pods

• Good pinch Saffron

• Handful / 8g Dried rose petals

Method:

1. In a bowl combine the flour, semolina, sugar together.

2. In a blender, blitz the cardamom, saffron and rose petals together until you have a fine powder.

3. Cube your butter into small pieces then combine with the ground spices.

4. With your fingers or in a processor, blend butter and spices till the spices are evenly distributed.

5. Then add in the flour mixture and continue mixing with your hands till a bread crumb and then starts to stick together.

6. Knead the mixture till it forms a soft, smooth dough - only add the milk if you find its not sticking together well, make sure its a small splash at a time!

7. Once it has come together in a ball, knead slightly on a surface and then wrap in clingfilm and leave in the fridge for a minimum of 4 hours, or over night.

8. Roll the dough between two pieces of baking paper to ensure it doesn’t stick, roll it out till it’s about couple of mm thick . Then using your chosen cutter, cut your shapes and place on your baking tray with the baking paper underneath.

9. Bake in your oven at 160°c for 14-16minutes, till they are golden on the sides.