Christmas Cardamom Biscuits





400g plain flour
150g butter, softened
150g golden caster sugar
1tsp bicarbonate of soda
3 egg yolks
2 tsp ground cardamom
100g maple syrup

Vanilla sugar:

1 cup Demerara sugar
1 vanilla pod

Clementine drizzle:

150g icing sugar
Juice of 1 clementine
Zest of 1 clementine, finely grated

Dark chocolate:

1 bar dark chocolate (70% cocoa)


Using a hand mixer, cream the butter and sugar together in a large bowl until well combined.

Stir in the bicarbonate of soda, egg yolks and maple syrup.

Add the flour and cardamom, and mix until well combined.

Form a dough ball, wrap in cling film and chill in the fridge for 30 minutes.

Roll out the dough to about 1/4 inch thick and cut out shapes using biscuit cutters.

Sprinkle 1/3 of your biscuits with some vanilla sugar (see 9).

Bake on a tray lined with parchment paper making sure there is space between the biscuits. 10 minutes at 180C until golden.

Leave to cool. Decorate the remaining (2/3) biscuits with clementine drizzle (see 10) and dark chocolate (see 11).

Vanilla sugar: Slice the vanilla pod in half lengthwise and scrape the seeds out using the back of your knife. Stir the seeds in the sugar making sure they are distributed evenly. Sprinkle the biscuits.

Clementine drizzle: Combine the icing sugar with the clementine juice and zest. Drizzle the biscuits.

Dark chocolate: In a medium pot, bring some water to the boil, then reduce the heat. Place a glass, heatproof bowl on the pot of simmering water, add the chocolate and stir until melted. Dip the biscuits in the melted chocolate.

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