Tag Archives: orange and cardamom

Winter flavours…

I bloody HATE how early Christmas is every year. There were advent calendars for pets in the local supermarket back in August. I mean, if there’s one thing that’s not essential for Christmas it’s an advent calendar for your pet (sorry Doris)

And then I got irrationally angry about this product and signage in the supermarket yesterday.

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IT’S A CHRISTMAS TREE.

We can all see it’s a bloody Christmas tree, Sainsbury’s, calling it a ‘tiered tree objet’ does not make it less of a seasonal product. And let’s not even go to the bit where you’ve missed the ‘c’ out of object. It does not make it more desirable. I’m hoping it’s just a typo and not some misplaced sense of thinking Frenchifying a word makes a product hipper.

Having said all of that I love Christmas spices. LOVE them. All of them. And so, this very morning, I decided to make a batch of orange and cardamom cookies. And sure, they’re festive, but I deliberately made them heartshaped so they’re not seasonally relevant. Well, Valentine’s day I guess but I’m not American or 14 so I just don’t care. Let’s say I made them as it  was our six year anniversary  a couple of weekends ago and I’m filled with the romance of our love for each other*.

*If you know me, you’ll know I vommed a little in my mouth as I wrote that. 

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Orange and Cardamom biscuits 

  • 50g caster sugar
  • 40g dark muscovado sugar
  • 15 cardmom pods, seeds removed and ground
  • Zest of two oranges
  • 170g butter softened
  • 240g plain flour
  • Pinch of salt

Mix the orange zest and ground cardamom seeds into the sugar so that the sugar is flavoured with the spices. Beat in the softened butter and then sift in the flour and salt. Mix till just combined, then split dough into two, flatten into discs and refrigerate for up to one hour.

Meanwhile, preheat the oven to 170C.

Take one disc of dough and roll out to about 0.5cm thickness. Using whatever cutters you haev to hand, cut out biscuits and put onto a baking tray (lined with greaseproof paper, of course).

Keep rerolling until all dough is used up. The first disc made about 10 heart shaped biscuits so this recipe will probably make 20 or so.

Bake at 170C for about 15 mins until the biscuits are golden brown. Remove to a cooling rack and leave to cool before eating.

The dough can be frozen as can the actual cookies, so you can always have a festively spiced biscuit treat to hand.

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