Sunday, 7 May 2017

Sweet Inspiration From Sumayya Usmani

Hi all and Happy May, five months in already!! Last month was very busy at work and at home so as always the blog was on the back burner but this month is looking pretty quiet at least at home so hopefully I can get down and dirty with the keyboard as I have lots to blog about. Like this blog today which I have been meaning to do for ages. 


I was sent this beautiful recipe book by Sumayya Usmani called Mountain Berries and Desert Spice a little while ago now and just didn't have time to sit down read it and bake something from it. When I got the time I was so glad because the recipes in this book are wonderful, I haven't heard of many of the sweet treats featured but they look and sound delicious. All the recipes are inspired by Sumayya's native Pakistan and her family's traditional recipes which include some of my favourite flavours like cardamon and rose. There were so many sweet and tasty options it was hard to choose which I wanted to make but I love cookies so I was drawn towards these yummy chickpea flour shortbreads. 

I'm going to share Sumayya's original recipe and the alterations I made as I don't eat a couple of the original ingredients, but they tasted awesome so I'm sure either way these shortbreads are fab! 

Nan-e nokhochi
Chickpea flour shortbread with cloves


Original Recipe:

200g unsalted butter, melted, plus extra for greasing
250g caster sugar
3-4 cardamon pods, seeds removed and finely ground
1/2 tsp ground cloves
1 tsp rose water
350g gram flour, plus extra for dusting
1tbsp slivered pistachios 

Prep: 20 mins + 1hr chilling Cooking: 25 mins Makes: 10-12

Combine the melted butter, sugar, cardamon, cloves and rose water in a bowl and beat with a spoon until smooth, white and creamy. Add the chickpea flour and mix for 1 minute until the dough is no longer sticky. 

Dust and clean a work surface with chickpea flour and knead the dough for about 2-3 minutes. Flatten the dough with your hand until it is about 2cm/3/4 inch thick, then wrap in clingfilm and chill in the fridge for 1 hour. 

Preheat the oven to 150C/300F/gas mark 2 and grease a baking tray.

Unwrap the dough on a work surface. Using a 4cm flower or 4 petal biscuit cutter, cut out 10-12 biscuits and place on the prepared baking tray, spacing them at least 2.5cm apart to allow them to spread during cooking.

Press 1-2 slivers of pistachio on top and bake in the oven for about 20-25 minutes, or until golden. Allow to cool on a wire rack and store in an airtight container for 10 days. 


My alterations:

200g butter for 200g of coconut oil - because I don't eat lots of butter and if I do it is lactose free
250g caster sugar for 250g of coconut sugar - because I prefer coconut sugar 
pistachios for sesame seeds - because the shop only had salted pistachios which I didn't fancy!


Wow these cookies pack a punch of flavour and they certainly didn't last long round here, as soon as Dale sniffed them out! The cardamon, rose and cloves are just harmonious together and I will definitely be indulging in these again although not too often as they are definitely a sweet treat! 


I'm looking forward to making more of the recipes from this beautiful cook book such as the cardamon and rose water marzipan lace, carrot rice pudding and spiced floral truffles, I mean don't they sound amazing?!

If you you want to find out more about Sumayya you can follow her on Twitter and Instagram


No comments:

Post a Comment