Cumin, black pepper and ghee shortbread

When we arrived in Kuwait some seven years ago, most of my days were spent filling out forms or cooking up a storm with the Food Network playing in the background. I’d mimic Nigella Lawson while I stirred my pot of stew and practise my British accent every time Gordon Ramsay came on. Those years shaped my cooking style and opened up a whole new world of food to me. I cooked five meals a day, dessert included. When I recently watched an old episode of Jamie Oliver, I felt that same sense of inspiration to cook. So when the entire house had retired to bed, I tiptoed to the kitchen to make this shortbread. It had to be sweet and salty, like salted caramel. It had to melt in your mouth and yet have a crisp texture. And most important of it all, it had to be good with tea. Armed with inspiration and a tad bit more ghee than I would normally use, these cumin-studded biscuits were made. It’s essentially shortbread, but made with ghee instead of butter, which enhances the flavour of the spices. The recipe can easily be doubled. For best results, use good-quality, pure ghee.