Great British Bake-off star Makbul ‘Mak’ Patel takes a look at a tasty recipe for biscuits.

I have an Achilles heel in my baking, and I have known this for a very long time – it is making biscuits.

I love eating biscuits but for some reason I have never been too fond of baking them, which was evident at my exit on the bake off. My cookie crumbled on the biscuit round.

Well, I wouldn’t say that I am a complete novice at making them but just don’t ask me to make a tower block out of them or a tea set for that matter. Food is meant to be eaten and not faffed around with.

Every nation has their version of the biscuit, with us Brits being a bit partial to our chocolate digestives and custard creams. Did you know that the word biscuit has French roots (bis-qui) and was essentially bread twice baked?

Things have moved on from those early days you will agree and the biscuit is an art form of indulgence. For me though nothing will ever surpass shortbread. Made with three main ingredients, flour, sugar, butter – and a pinch of salt. The word ‘shortbread’ does point to the origins of biscuit, from bread. I love history.

Growing up in the terraced houses of Bolton, gloomy and cold, I loved watching my mum bake the Indian version of the shortbread, the ‘nan-khatai’. They were pure sunshine. These buttery delights are simple and foolproof; gets my vote. Ideal for kids to have a go at making them (with supervision, of course!).

Nan-khatais are an everyday biscuit but they can be made for special occasions also, topped with whatever nuts you fancy.

The gram flour adds a touch of dryness to make to give the biscuits their iconic cracks. Ghee (clarified butter) is the best option as it has a more refined taste; butter can be substituted. This recipe got the thumbs up from Prue Leith!

Nan-Khatai Recipe

Prep time. 10 minutes. Cook time. 15 minutes. Makes 12 portions

75g Plain flour

25g Gram flour

¼ teaspoon baking powder

½ teaspoon cardamom powder (optional)

65g caster sugar

75g soft ghee or butter

2 tablespoons chopped mixed nuts

 

During the booking process

During the booking process

During the booking process

During the booking process

 

Method

1. Turn oven onto 180°C fan

2. In a bowl, combine all the dry ingredients. Make sure well mixed then add the ghee or butter. Bring together into a dough until smooth. Do not over knead.

3. Make the dough into 12 rounds and place on a greased baking tray. Pile some of the chopped nuts on top and with two fingers press the dough to flatten slightly at the top

4. Bake in the oven for 15 minutes. The biscuits should have cracks and be golden. Leave to cool before serving.

The recipe can be multiplied according to your requirements. It’s such a simple recipe.

Nan-khatais go perfectly with a cup of cha. Store as normal biscuits.

 

Maks tasty biscuits remind him of growing up

Mak's tasty biscuits remind him of growing up

Mak’s tasty biscuits remind him of growing up

Mak’s tasty biscuits remind him of growing up