I have always loved cardamom biscuits the most
April 15, 2012 § 4 Comments
I don’t think I have ever made these biscuits the same way twice. They seem to evolve from feeling and what is in the cupboard at the time. Here is a version that is close to what I always start out wanting to make but am usually too stingy or don’t have all the ingredients at hand to pull it off. You can choose to add less almond meal and more flour if you like – the nuttiness makes them very rich.
Recipe for cardamom biscuits
3/4 cup rapadura or brown sugar if you want
½ tsp baking powder
1 tsp cardamom
1 tsp vanilla essence
½ tsp cinnamon
¼ tsp nutmeg
zest of ½ orange
1 egg lightly beaten
1 cup almond meal
¾ cup wholemeal spelt flour sifted
Pre heat oven to 180°C. Cream together butter, rapadura and spices. Add and combine the egg and vanilla. Then stir in the flour, almond meal and baking powder until just combined. You don’t want to over stir once the flour has been added because it will stimulate the gluten and make your biscuits tough
Place spoonfuls on a greased baking tray making sure you allow room for them to spread. Cook for 15-20 minutes or until golden brown.