CARDAMOM BISCUITS
These biscuits came about as the result of experimenting for the Rashmalai Cheesecake Recipe. Based on gingernut biscuits, they are flavoured with cardamom and include ground pistachio for another element of flavour and texture. Cardamom is one of those tastes which you either love or hate. Personally, one of my top pet peeves is discovering a cardamom pod in a spoonful of Biryani or curry and having its overpowering flavour instantly taint an entire dish. It was interesting then that, used sparingly, the spice could add a lovely warm aromatic tone to create a moreish sweet snack. Perfect with a cup of tea!
INGREDIENTS
SUBSTITUTES & ALTERNATIVES:
- Add 1/2 - 1 tsp of cinnamon or allspice for a spiced Indian Tea or "Chai" flavour.
-The ground almonds are personal preference, if you prefer they can be replaced with the same amount of flour.
- For gluten free diets, the flour can be swapped with ground almonds or gluten free flour.
- For a dairy free version of this recipe, replace the butter with the same amount of vegan margarine or coconut oil.
- Smaller sized biscuits can be made instead of as described in the recipe, but make sure to adjust the baking time accordingly.
50g SALTED BUTTER
2 CARDAMOM PODS,
FINELY GROUND & OUTER SHELLS REMOVED
75g SELF-RAISING FLOUR
30g GROUND ALMONDS
1 TSP BICARBONATE OF SODA
1/2 TSP GROUND GINGER
50g SUGAR
2tbsp GOLDEN SYRUP
30g PISTACHIO KERNELS
1 TSP LEMON JUICE
Makes around 16 biscuits
Prep: 15 mins
Cook: 10-12 mins
STEP-BY-STEP
1. Preheat oven to 190C / 170 C fan/ gas mark 5. Line a baking sheet with greaseproof paper, non-stick mat or just grease lightly with butter.
2. In a large bowl, place flour, ground almonds, bicarbonate of soda, ground ginger and cardamom.
3. Rub in butter using fingertips to create fine crumbs. Mix in sugar and ground pistachios.
4. Add 2 tablespoons of golden syrup. Mix with hands or wooden spoon to form dough. If the mixture is too crumbly and not sticking, add another tablespoon of golden syrup.
5. Roll into a ball then split the mixture in half, then split each of those halves, repeat this twice more to end up with 16 balls of dough.
6. Place the dough balls onto the prepared tray allowing ample space for the biscuits to spread.
7. Bake in the preheated oven for 10-12 minutes, until browned slightly
8. Remove from the oven and leave to cool for 10 minutes on the tray or transfer to wire rack. Enjoy!