Team Yellow’s Mother’s Day Biscuit Box

1. Preheat oven 180 degree Celsius 
2. In a stand mixer cream butter and icing sugar until light and fluffy 
3. Add oil 
4. Mix to combine 
5. Next add sifted dry ingredients and vanilla essence. 
6. Lastly add in the pecan nuts and chocolate chips(if using) 
7. Cover and refigerate dough for 10 minutes. Remove from refrigerator. 
8. Roll dough out on non stick baking paper, 1/2 cm thick 
9. Use any shape cookie cutter and cut out shapes. 
10. Bake for 10 to 13 mins until baked. The biscuits should be light brown in colour. Leave to cool.
11. In a bowl add icing sugar, you can also add the zest of half an orange. Mix. Coat each biscuit into the icing sugar. 

Naan khatai biscuit 

1/2 cup plus 2 teaspoons butter ghee (semi solid) 
1/2 cup castor sugar or granulated sugar
1 teaspoon cardamom powder 
1/4 teaspoon Nutmeg powder 
1/4 cup chana flour aka gram flour
1 teaspoon Royal Baking Powder 
1/2 teaspoon bicarbonate of soda
Pinch of salt 
1 tablespoon semolina 
+-1 and 1/2 cups flour Whole almonds with skin on 

Decoration 
White chocolate melted
Edible gold leaf 

1. Preheat oven to 180 degrees 
2. In a stand mixer add butter ghee and castor sugar. Beat until light and fluffy Add cardamom and Nutmeg, semolina, bicarbonate of soda, baking powder, salt, gram flour. 
3. Mix to combine 
4. Gradually add the flour (note add in small batches until dough comes together) Depending on the consistency of the butter ghee, you may need all or some of the flour. 
5. Make a soft dough. 
6. Pinch of golf ball sizes of dough and roll into a ball. Place on a baking sheet that has been lined with baking paper 
7. Once all the balls have been formed, dip a whole almond into milk then place in the centre of each ball 
8. Bake for 15 to 20 minutes until baked. The biscuits should be pale in colour, tender to touch but evenly baked. 
9. Cool completely then decorated with white chocolate and gold leaf.