Karachi cookies

Sift the flour. Leave the butter out on the counter till soft. Do not melt it. We need the butter soft, but not melted. Be very careful if softening in the microwave. Beat the butter and powdered sugar till light and creamy.

Add the cardamom powder, rose extract and candied fruit and mix well. Slowly add the flour in three lots mixing with your fingers. Incorporate the butter into the flour. The mixture begins to look like bread crumbs. Gently bring the dough together. Do not knead!

Shape the dough into a log and cling film it. I put the cookie dough roll in a long cardboard box and tied it up to ensure it keeps the square shape. Refrigerate the dough for an hour.

Preheat the oven at 180C and line a baking sheet with parchment paper. Remove the log from the refrigerator and cut slices about half an inch thick. Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.

Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle, but will firm up on cooling. Cool in the baking tray for five minutes and then transfer to the then wire rack to cool completely.

The cookies stay good for two weeks when stored in an air tight container.