Burfee Biscuits

Chop the almonds or get prepacked nibbed almonds from a spice store.

Divide the chopped/nibbed almonds into separate bowls, depending on how many colours will be used to tint them. Add a drop of food colouring & mix well. I divided them into two parts & tinted them with yellow & pink food colouring.

Make sure the butter / margarine is at room temperature.

Add it to a mixing bowl.

Add in the icing (confectionery) sugar.

Cream the butter / margarine & the icing (confectionery) sugar. This can be done by hand using a wooden spoon or with an electric mixer.

Pour in the vegetable oil.

Give it a mix.

Thereafter, add in the all-purpose flour.

Add in the milk powder.

Next, add the corn flour (maziena).

Then add in the elachi (cardamom) powder.

Mix using a wooden spoon.

Next, use your hands to bring the dough together.

This dough does dry out so divide them into two portions.

Using one portion at a time, flatten with your hands & place on a working surface.

Use a rolling pin & roll out the dough leaving about 2-3 centimeters height in them.

Now they can be cut out into shapes of your choice, using biscuit (cookie) cutters.

Place the cut out dough onto a baking tray.

Bake them for 8-10 minutes in the preheated oven at 180° Celsius.

Carefully remove the biscuits from the hot tray onto a cooling rack & allow them to cool for a few minutes. Thereafter, transfer the biscuits onto paper – this will make clean up easier.

Allow these Burfee Biscuits to completely cool before decorating them.

Once the biscuits are cool, break the white chocolate & place into a microwave safe bowl. Add in the vegetable oil.

Place the bowl into the microwave & heat for 30 seconds.

Remove after 30 seconds & give it a mix.

The chocolate should still be solid. Place it back into the microwave for another 30 seconds.

Remove from the microwave & mix again.

The chocolate should be completely melted & smooth.

Using a teaspoon, spoon some of the chocolate whilst still warm & drizzle it over the biscuits.

I prefer doing this in one motion to keep the design looking neat.

Before the chocolate hardens, sprinkle some of the tinted almonds over the biscuits.

If you do not have almonds or have a nut allergy, the nuts may be omitted.

These Burfee Biscuits are ready to be plated & served.

Store these Burfee Biscuits in an airtight container for up to two weeks.

They make for beautiful gifts or eid & diwali parcels.