Tag Archives: biscuits

Sushiba’s Nankatai


I made this heirloom recipe a few days before Diwali
I’ve been going back to all sorts of memories from my childhood these past few weeks over the festive week.
I remembered my late grandmother – a quiet, kind, generous and demure woman that none could fault.

I love these images of her when she was young.
Nerali's Ba - sewing

Nerali's Ba

I loved visiting her in Durban during the school holidays. She lived in a small flat. Her kitchen was smaller than the size of my bathroom is…maybe just 5m2 in area. Despite this, food was always abundant. We always woke up to piping hot tea ( I think thats where I picked up my habit) and fresh thiki poori or thepla, with her famous home made pickled mangoes.

Late night cravings were satisfied with the best biscuits that never seemed to run out.

My granny… we called her Sushiba. She made the best nankatai – a fragrant spiced eggless Indian biscuit.
I spent days digging up my mums old recipe books looking for the recipe. Finally, I found it in an A5 feint-ruled notebook. The pages were yellow with age, and the recipe scribbled down in brief point form that I just managed to decipher.

It had been a long time since we last made nankatai. I was on a mission to make them for Diwali, for my family to slip into nostalgia. I made them slightly larger than my grandmother used to make them. Usually she made them bite sized.


Although, I couldn’t resist adding a touch of pink to give them some colour, my heart just told me that next time I will leave them to their original colour. I’m not sure how to explain why…

Makes +- 20 biscuits
Prep Time: 10 minutes Baking Time: 20minutes


2 1/2 cups ghee
1 1/2 cups castor sugar
4 cup plain cake flour
4 tbsp semolina
1 1/2 tsp bicarb soda
2 tsp baking soda
2 tsp ground elaichi (cardamom)
a handful or so of sliced or whole almonds
*food colour of your choice ( although, they’re beautiful when they’re left plain)


Cream the ghee and sugar together until light and fluffy.
Sift and combine the dry ingredients, except for the cardamom.
Slowly fold in the sifted dry ingredients until gently combined with the ghee mixture.
Stir in the cardamom.

Shape into little circles (about 3cm). Place them on a greased baking tray, and then gently push down with a fork.
Finish with a sliver of almond in the centre. I wanted to use whole almonds but didn’t have any in stock.

Bake at 180 degrees for 20 minutes. You will be able to notice a golden change in colour.

Allow to cool, and sprinkle with glitter! Again.. I did this in the spirit of Diwali!

My mum was really impressed with my nankatai – something I did not expect at all.

A little tip she gave me: you know you’ve got it right when the nankatai shows tiny cracks on the edges, and melts in your mouth on the first bite.

Rojho enjoyed his Diwali treat;)


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High Fibre Digestive Biscuits

I really love digestive biscuits. Did you know that Prince William’s wedding cake was a digestive biscuit cake… another reason I’ve always wanted to make these biscuits;) Image

I’m also delighted to have been advised by a dietician that they’re the kind of biscuits that you should not feel so “guilty about”..unless your hand reaches for the biscuit tin for the third or fourth time in one go!;)

I love having digestive biscuits for breakfast , with some fruit and yoghurt — I will be posting my new favourite weekday breakfast sometime soon. Watch this space! I’ve been dying to make some at home.
I’m not particularly good at baking biscuits but I find this recipe which I adapted from The Little Loaf to be FOOL PROOF!

Ingredients: ( makes 36 biscuits ) 100g oats
100 g plain flour
4 tbsp wheat germ
4 tbsp whole wheat bran
100g Muscavado sugar ( or any brown sugar will do )
200g cold butter (chopped into small cubes)
2 tsp baking powder
a pinch of salt
6 tbsp cold milk ( I used low-fat , but you can use whatever you prefer)
Pop the oats into the blender and blitz until you achieve a finer texture.
Mix the oats, flour, baking powder, salt and sugar together in a bowl.
Rub the butter through until the mixture resembles a crumbly soil texture.
Add the milk and mix by hand to form a smooth dough. Store in an air-tight container or wrap in cling-film for 15 minutes in the fridge. After the dough has chilled, roll out to about 3-4mm.
I had to use a sprinkle of flour now and then to stop the dough from sticking to the surface and my rolling pin.
Cut into +- 5cm diameter circles and prick with a tooth pick, or any other decorative imprint if you wish.
Bake at 180 degrees for 15 minutes.
Make sure you leave enough dough to make a special biscuit for your dog!
It wasn’t too difficult to wake Rojho up with the aroma of warm cookies. He devoured his digestive biscuit and wondered where he could find some more. Image

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Cookies For My Sister


I havn’t posted in a few days. It’s been making me pretty nervous! I have been extremely busy with hardly any time to look like a normal human being:)

Every Wednesday it is my mission to prepare something to send to my sister , Birju, who lives in Cape Town.

Since she recently has gone all cape town on me – she has developed some kind of “healthy” lifestyle.

So I decided to make these adapted Anzac cookies for her. They’re really easy to make, and not as sinful as most baked treats!


2 cups of rolled oats

1 cup dessicated coconut

3/4 cup organic  brown sugar

2 tbsp unrefined honey ( you can also use golden syrup)

100g butter (melted)

3 tbsp boiling water

1 tsp bicarb soda


Melt the butter, honey , boiling water and mix over a gentle flame. Add the bicarb soda to the liquid mixture.

Toast the coconut lightly – just enough to get a whiff of the sweet, nutty aroma.

Combine the coconut, oats, flour, sugar in a mixing bowl. Add the liquid combination , and mix gently.

Drop spoonfuls of the mixture onto a  baking sheet, and bake for 15 minutes at 180.

These go down well with a glass of milk:)

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