Cardamom Shortbread with Chilled Mango Fool. Makes: At least 18 biscuits - Serves 6


For the Cardamom Shortbreads
100g KTC Butter Ghee
100g icing sugar
225g plain flour
¼ tsp baking powder
pinch of KTC Pure Himalayan Salt
2 green cardamom pods, seeds only, finely ground
For the Chilled Mango Fool
300g KTC Alphonso Mango Pulp
150g natural yoghurt
300g double cream
75g caster sugar
1 tbsp KTC Lime Juice


For the Shortbreads
1. Pre-heat the oven to 160°C/Gas 3. Put the ghee into a large mixing bowl and use a hand held electric beater to whisk until white and creamy. Beat in the icing sugar, then sift in the flour, baking powder, salt and cardamom and mix well until the ingredients come together into a dough.
2. Roll the dough to a thickness of 1 cm and use a small round cutter about 4cm to cut out the biscuits. Transfer to non-stick baking sheets, leaving a little room between each one.
3. Bake for 15 minutes, until firm and light golden (not brown).
4. Cool on the baking sheets then transfer to an airtight container until ready to serve.
For the Mango Fool
1. In a large bowl, mix the mango pulp with lime juice and the yoghurt.
2. Pour the cream and the caster sugar into a separate bowl and whisk to soft peaks.
3. Fold the cream through the mango and yogurt mixture then spoon into 6 small serving dishes and chill for at least an hour.
4. Serve with the shortbread biscuits on the side