Ghee shortbread cookies

Ingredients

• 2 tbsp + ½ tsp tbsp premium ghee (soft)
• 2 tbsp powdered sugar
• ½ cup maida (all-¼ cuppurpose flour)
• ½ tbsp cornflour (≈ 1½ tsp)
• ⅛ tsp cardamom powder
• 2–3 saffron strands (soaked in ¼ tbsp warm milk)
• ¾ tbsp chopped pistachios
• Pinch of salt

Method

1. Cream ghee + sugar till light and fluffy.
2. Add cardamom, saffron milk & salt.
3. Fold in maida + cornflour. Mix in pistachios.
4. Shape into small cookies and garnish if desired.
5. Bake at 160°C for 14–16 mins.
6. Cool completely before serving (they firm up as they cool).