Celebrate tea time with coffee and cardamom biscuits
As the temperatures drop and the hoodies come out of exile, we start pining for cosy weekends at home, pottering around in the kitchen cooking up comfort foods. Executive chef and cookery writer Lucy Cufflin is the queen of the baked good, thanks to many seasons catering for ski chalets. Her latest cookbook, Lucy’s Bakes, is a collection of more than 200 recipes encompassing everything from sourdough to chocolate fudge cake. This nut-free recipe for coffee and cardamom cookies is the perfect cure for weekend chills.
INGREDIENTS
6–8 cardamom pods
10–15 g instant coffee granules
30 g boiling water
50 g butter, at room temperature
75 g (1/3 cup) caster (superfine) sugar
50 g golden (corn) syrup
175 g (scant 1-1/2 cups) self-raising flour
9 g bicarbonate of soda (baking soda)
TO MAKE
Preheat the oven to 190°C. Line a baking sheet with baking paper.
Split the cardamom pods, remove the seeds and make sure they are all separated by rubbing them in between your fingers. Dissolve the coffee in the water. Add the butter, sugar, syrup and cardamom seeds and beat together with a wooden spoon or electric mixer until smooth.
Sift over the flour and bicarbonate of soda, and mix well until combined. This may be crumbly at first but then work with your hands to form a firm dough.
Roll the dough into 20 g balls and put them onto the lined baking sheet with space in between. Wet your hands and flatten the cookies to about 5 mm thick. Bake for eight to nine minutes, depending how crunchy you like them.
Transfer to a wire rack to cool and get the crispiest biscuit you can. Store in an airtight container for up to two weeks.
Images and edited recipe extract from Lucy’s Bakes by Lucy Cufflin. Published by Hardie Grant.
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