Cardamom Cookies
Just 2 sleeps to go until Christmas! We thought this would be the perfect time to try out a Scandinavian festive classic, cardamom cookies! Traditionally made in the winter period we thought Father Christmas would enjoy a bit of a change from the classic chocolate chip cookie. These cookies are light with a chewy and crispy edge and a soft centre and of course the delightful complex notes of cardamom. This recipe is quick and can be enjoyed by the whole family.
Adapted from a recipe by Anne for Upstate Ramblings
Overview:
Ingredients:
- 220g soft butter
- 250g golden caster sugar
- 250g plain white flour
- ½ teaspoon of baking soda
- ½ teaspoon of cinnamon
- 1 ½ teaspoon ground cardamom seeds
Method
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Cream 200g of the golden caster sugar together with the softened butter until combined. Add both eggs and mix. Remove the seeds from the cardamom pods and grind them in a pestle and mortar or coffee grinder.
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Next add the flour, cinnamon, ½ teaspoon of cardamom and baking powder. It is best to add the dry ingredients slowly to help them evenly mix into the dough.
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Once the dough has come together, cover it and cool it in the fridge for at least an hour. This makes it easier to roll the dough before baking.
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Preheat the oven to 170°C. Mix the last 50g of sugar with the remaining teaspoon of cardamom.
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Once the dough has chilled, roll it into small even balls roughly 2.5cm in diameter. Roll the dough balls in the sugar and cardamom mixture.
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Place the dough balls onto a parchment lined baking sheet and bake for 12-15 minutes or until the cookies start to turn a light golden brown colour (Make sure to leave space around each cookie as they can spread quite far while baking).
