Naan Khathai With White Chocolate Drizzle & Raspberries

An Indian version of shortbread, these are buttery and crisp with a hint of spice and remind me of my childhood when Mum let us help form the balls. Every Indian family has their own version, some with eggs and some without.

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Instructions

1.	Preheat the oven to 160°C.
2.	Cream the sugar, ghee and saffron, if using, in a standing mixer.
3.	Add the egg and oil and continue to mix.
4.	Add the flour and cardamom and mix to form a soft dough. (If the dough is too soft, refrigerate for 15 minutes.)
5.	Form small balls of dough and place on a lined baking tray.
6.	Press down on each one with a fork (or roll out the dough and use a small cookie cutter if you prefer, but I quite like them as rustic little shapes).
7.	Bake for 20–25 minutes or until pale golden. Cool on wire racks.
8.	Place the chocolate drops in a heatproof container and microwave in 20-second bursts until melted.
9.	Drizzle onto the biscuits while they are still on the wire racks (place a sheet of baking paper underneath to catch the drips) and sprinkle the raspberries on top.