Cardamom Biscuits Recipe | Quick & Healthy Recipe

 My favorite spice is cardamom, and I'll sneak it into anything for a little extra brightness and an herbaceous scent. On the other hand, my family isn't as enthusiastic, so I often have to tone it down and just nod in the background. However, these are the biscuits that I make when I want to be selfish; light, crumbly, and giving cardamom its due as a star ingredient.

After beating the butter, sugar, and cardamom for three to four minutes, add the egg yolks and mix again until combined.

Combine the cornflour and flour in a separate bowl. Add this to the butter mixture and mix just until combined.Clingfilm should be used to cover the dough as it chills until it becomes firm.

Line two baking trays with baking paper and heat the oven to 200 C (180 F) or 390 F (gas 6).Using a round cutter that is 6-7 cm in diameter, stamp out discs from the chilled dough on a surface that has been lightly floured. After rolling the dough over once more, cut out as many discs as possible.

The biscuits should be baked in batches for 11 to 13 minutes, or until the edges are firm but the biscuits are still very pale. Set aside to completely cool on a wire rack.

Make the ganache in the meantime. Place the chopped chocolate in a bowl, and in a small saucepan, bring the cream to a steaming boil. After 20 seconds, pour the hot cream over the chocolate and stir until smooth. After incorporating the butter until it melts, allow the ganache to set for 10 to 15 minutes for it to slightly thicken.

Pipe some of the ganache onto half of your biscuits by snipping off the end of a piping bag. To make a sandwich, add another biscuit to the top and serve.

Ingredients:

• 5 3/4 cups regular baking flour, in addition to something else for tidying
• 1 teaspoon baking pop
• 1 tablespoon coarse salt
• 1 tablespoon ground cardamom
• 1 teaspoon ground allspice
• 1/4 teaspoon newly ground pepper
• 1/4 teaspoon ground cloves
• 8 ounces (2 sticks) of unsalted margarine, cut into pieces and relaxed
• 1 cup dim earthy colored sugar
• 1/2 cup granulated sugar
• 1/2 cup dim corn syrup
• 1/4 cup water
• 1/4 cup weighty cream, room temperature
• 1 enormous egg, room temperature
• 1 1/2 teaspoons of unadulterated vanilla concentrate

Instructions Checklist:

Step 1: In a large bowl, combine the flour, baking soda, salt, cardamom, allspice, pepper, and cloves.In a bowl for a mixer, place butter. In a large saucepan, bring sugars, corn syrup, and water to a boil and stir until the sugar dissolves. Beat butter on low speed until thoroughly combined after pouring the hot sugar mixture over it.

Step 2: In a bowl, beat the cream, egg, and vanilla before adding them to the butter mixture. Mix well with a mixer at medium speed.

Step 3: Turn the mixer down to low and add the flour mixture, beating just until combined. Flatten each disk of dough after dividing it into thirds. Refrigerate each disk overnight (or freeze for up to a month) in a plastic wrapper; in the refrigerator to thaw).

Step 4: Preheat the oven to 350°F.On lightly floured parchment, roll out one disk to a thickness of 1/8 inch. For a crisper cookie, the dough can be rolled out to a thickness of 1/16 inch. Place the dough, pattern side down, on a plastic faux-bois mat that has been lightly floured. To imprint the dough, lightly roll it with your rolling pin over the mat. Remove the mat with care. Refrigerate the dough for 10 minutes on a baking sheet lined with parchment. Continue with the remaining disks.

Step 5: Use holiday cookie cutters to make shapes. Use a tree template instead: Copy onto card stock with a 200 percent expansion. Cut out, place over dough, and use a paring knife to cut along the edge.)Place cookies in groups of similar sizes on baking sheets lined with parchment paper, spacing them apart by one inch. Roll it out and once cut out scraps. Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through. Start checking after 8 minutes if making small cookies.)Cool on wire racks after transferring.

Cook's Advice: 

For these crunchy cookies, which are a cross between an animal cracker and a gingerbread cookie, we used a variety of holiday cutters. The day before you plan to bake the cookies, make the dough. Covered, cookies can be kept for up to two weeks.