Cardamom Biscuits

1 comment

Last summer I tasted cardamom ice cream, which was absolutely delicious (and I will soon try that out as well!) and while tiding the kitchen up I found the seeds. I opened the jar and, delighted by the delicious flavour, I wanted to try it in some biscuits, perfect alone or to be dunked in a nice fruit tea.

Ingredients:
120 gr of wholegrain spelt flour
30 gr of rice flour
35 gr sugar cane
1.5 tbsp of corn malt
40 gr of oil
1 heaped teaspoon of baking soda
3 tablespoons of cardamom
water as needed

Method:
Shell the cardamom and grind the seeds in a coffee grinder, or a pestle them as I did.
In a bowl, beat sugar, oil and malt. Sift flour and baking soda, add water and cardamom and mix until you get the classic shortbread dough.
Roll the dough out, about 4 mm thick and cut the cookies out. Place them on baking tray and bake at 180°C for 15 minutes in preheated oven. With these doses I got two trays.
As usual, let them cool on a rack and store in an airtight container.

Comments:
To explain Mom what cardamom is and how its seeds look like, I did a quick search on the internet and I discovered the various properties of this spice. It was already known and used in India from the fourth century BC as a medicinal plant, also used by Greeks and Romans from 180 AD, and I read that in “A Thousand and One Nights” its aphrodisiac properties are listed 😉 It’s used more in the East than in the West as a condiment, a general tonic, antibacterial, carminative and antifermentative, in fact the seeds seem to be very useful in digestion problems
There are several varieties of cardamom, but they differ only slightly in the flavoring. The kind of seeds more popular in Europe are gathered by the plant called Elettaria cadamomum, grown and exported from India. I was also surprised that this plant belongs to the same family as that of ginger… and this probably shows my complete ignorance of botany 😳
Given his taste that, though unique, is vaguely reminiscent of lemon, is suitable for both sweet and savory dishes. Personally I found it perfect in cookies as well as in ice cream, but with some spices, maybe hot, I think it would be good in a nice risotto as well! In Egypt the nomadic Arab add the seeds to the coffee infusion, while in the Arabic coffee the fresh seed is ground and added to the coffee powder.

Chef: ValeM from VeganBlog

  1. heidi 14 May 2011 at 20:25

    OH I LOVE CARDAMOM!!! I would use it in both savoury and sweet dishes. I didn’t know anything about it though so thanks for the info



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