To sweeten your work day, Yumi has a shortbread recipe from one of her favourite cookbooks, and another hack if you're a HOME-MADE GRANOLA OBSESSIVE.
The cookbook is PASS IT ON by Shobha Kalyan and Keryn Kalyan and it's out of print but you may be able to get a copy if you contact them via their Facebook.
Cardamom Shortbread
110g ghee, at room temp
90g caster sugar
2tsp ground cardamom
50g pea flour
50g fine semolina
80g plain flour
1/2 tsp baking powder
shelled pistachios or peeled almonds to decorate
Cream the ghee and sugar with the cardamom powder until light and fluffy. Sift everything else on top of the mixture and gently combine, taking care not to overmix.
Roll 22 heaped teaspoons into balls and space out on an oven tray. Lightly dot a pistachio or almond in the middle of each biscuit.
Bake in a pre-heated 160C oven for 20 minutes. Eat while driving!
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