Starting Monday we have Diwali, the 5-day 'Festival of Lights', which symbolises the spiritual victory of Dharma over Adharma, light over darkness, good over evil, and knowledge over ignorance.
Nankhatai is an Indian shortbread style biscuit that goes from deliciously crunchy to a light crumbly texture. It's often baked with almonds or pistachios with the added aroma of cardamon or nutmeg.
Originating in 16th Century Gujarat, Western India, the name derives from the Persian 'naan', for flatbread, and the Afghan 'khatai' for biscuit. It’s popular across the region form Iran to Myanmar.
Ingredients:
200g unsalted butter
200g sugar
120g plain flour
12og fine semolina
120g chickpea flour
½ tsp bicarbonate of soda
40g chopped pistachios
Method:
Preheat oven to 170⁰C fan. Line a large baking tray.
In a large bowl bet the butter and sugar for a couple of minutes until light and creamy. Add the plain flour, semolina, chickpea flour & bicarb of soda. Mix until all ingredients just come together, (don’t overwork it).
Take spoonfuls of the dough and roll into appx 25g balls. Place on the prepared tray leaving space between each as they will spread. Scatter the chopped walnuts and gently press down.
Bake for appx 18 mins, until biscuits are golden and cooked through. Remove from the oven and allow to cool for a few minutes before transferring to a wire rack.
Enjoy.
Gaby Van Clarke
Almond Pastry Puffs are wonderful because they combine a few irresistible qualities in one small, elegant bite. Lighter and cleaner than an almond croissant, the delicate, flaky layers feel airy and crisp, while the almond filling brings richness and softness...
Welcome to Salon Spotlight, the series where we go behind the chair to get the inside scoop from our talented team. This week we're chatting with Saori who specialises on hair and scalp health along with Japanese Head Spa therapy. Get to know the faces behind the salon and find the perfect inspiration for your next appointment!
Those fuzzy white dots really spoil the look. But if it’s any consolation they’re even worse under the microscope. Split ends are the result of continual dehydration. The hair loses moisture so the protein structure becomes fragile and breaks down a little, then it cannot hold as much water, so...