Cardamom is making a grand entrance into the cookie world!
I usually use cardamom in Indian dishes and desserts. It's definitely something you can't miss. Its distinct flavor that lingers in your throat and makes you want more is so indescribably pleasurable that there is absolutely no reason it can't be one of the main characters in a cookie.
Cinnamon, step aside (but don't go too far, we love you too).
These are basically like the Maple Snaps or Gingerbread Cookies, except where the maple syrup went, Grandma's Molasses goes, and where the other spice mix went, Cardamom is the predominant one.
Ready?
Ingredients
2 1/3 cups (300g) whole wheat flour
1 1/2 tsp freshly roasted and ground cardamom
1 tsp Pain d'Epices spice mix (or use allspice)
1 tsp baking soda
1 tsp corn flour
1/2 tsp salt
1/3 cup (60g) butter softened
3/4 cup (150g) real moist dark brown sugar, packed
1/2 cup (130g) pure molasses
1/2 tsp freshly grated ginger
1 egg
1/2 tsp vanilla extract
granulated sugar with ginger and cardamom powder for garnish
Directions
1. To make 1 1/2 tsp freshly roasted cardamom, roast 6-7 pods on dry heat until the aroma develops, then grind in a mortar & pestle or coffee grinder.
2. Sift together the flours, baking soda, salt, and dry spices.
3. In another recipient, beat the butter and dark brown sugar. Whisk together, then add the molasses and vanilla.
4. Add the egg and ginger and beat until homogenous.
7. Add the dry ingredients into the wet ingredients, stirring constantly until you have a blob of cookie dough. You definitely want to refridgerate a bit so it will be easier to handle.
7. Preheat the oven to 350°F 175°C. When you're ready, make 1 Tbsp sized balls of cookie dough, roll in the granulated sugar mixture, and press onto your cookie sheet.
8. Cook for 10 minutes, then let cool on a wire rack.
These are seriously my favorite cookie creation.
It completely reflects my personality.. somewhat American, somewhat Indian, yet full French butter and flour.. two of the basic ingredients French are known to be the best at...
2 1/3 cups (300g) whole wheat flour
1 1/2 tsp freshly roasted and ground cardamom
1 tsp Pain d'Epices spice mix (or use allspice)
1 tsp baking soda
1 tsp corn flour
1/2 tsp salt
1/3 cup (60g) butter softened
3/4 cup (150g) real moist dark brown sugar, packed
1/2 cup (130g) pure molasses
1/2 tsp freshly grated ginger
1 egg
1/2 tsp vanilla extract
granulated sugar with ginger and cardamom powder for garnish
Directions
1. To make 1 1/2 tsp freshly roasted cardamom, roast 6-7 pods on dry heat until the aroma develops, then grind in a mortar & pestle or coffee grinder.
2. Sift together the flours, baking soda, salt, and dry spices.
3. In another recipient, beat the butter and dark brown sugar. Whisk together, then add the molasses and vanilla.
4. Add the egg and ginger and beat until homogenous.
7. Add the dry ingredients into the wet ingredients, stirring constantly until you have a blob of cookie dough. You definitely want to refridgerate a bit so it will be easier to handle.
7. Preheat the oven to 350°F 175°C. When you're ready, make 1 Tbsp sized balls of cookie dough, roll in the granulated sugar mixture, and press onto your cookie sheet.
8. Cook for 10 minutes, then let cool on a wire rack.
These are seriously my favorite cookie creation.
It completely reflects my personality.. somewhat American, somewhat Indian, yet full French butter and flour.. two of the basic ingredients French are known to be the best at...
No comments:
Post a Comment