Khari biscuits

Step 1: Mix 9 oz plain flour, 1 tsp salt and 1 tsp sugar in a bowl. Add 1 tsp lemon juice, ⅞ oz butter and most of ½ cup ice-cold water and bring it together into a soft but not sticky dough, adding the rest of the water a spoonful at a time.

Step 2: Knead for 2–3 minutes until smooth, flatten into a square, wrap and chill for 30 minutes.

Step 3: Put 6 ½ oz unsalted butter between two sheets of baking paper and bash and roll it into a 12 cm square about 1 cm thick. Chill until firm but still bendable, about 10 minutes.

Step 4: Roll the dough into a 24 cm square. Set the butter on it like a diamond and fold the four corners of dough over it, pinching the seams to seal it in.

Step 5: Roll into a 15 × 45 cm strip, keeping the edges straight, and fold it in three like a letter. Turn it 90 degrees, wrap and chill for 20 minutes. If butter breaks through, dust the spot with flour and carry on.

Step 6: Repeat the roll, fold and 20-minute chill three more times, so the dough has four folds in all. Keep the dough cold throughout: if it feels greasy or soft, put it back in the fridge before rolling.

Step 7: Heat the oven to 400°F (350°F fan) and line two trays with baking paper. Roll the dough into a rectangle about 4 mm thick and trim the edges with a sharp knife so the layers can rise.

Step 8: Cut into sticks about 2 × 10 cm and lay them on the trays with space between. Brush the tops lightly with 2 tbsp milk, keeping it off the cut sides, and scatter 1 tsp cumin seeds, 1 tbsp kasuri methi (dried fenugreek leaves) or ½ tsp flaky salt over some if you like. Chill the trays for 10 minutes.

Step 9: Bake for 15–18 minutes, until the sticks have puffed into clear layers and are pale golden.

Step 10: Turn the oven down to 300°F (275°F fan) and bake for another 15–18 minutes, until deep golden and crisp right through. Break one: the centre should look dry and flaky, not doughy.

Step 11: Cool completely on a rack, then store in an airtight tin for up to two weeks.