Orange and cardamon biscuits


Rustic and crunchy, these biscuits are the business

This recipe is dead easy and the results are amazing. Crunchy, spicy, glossy biscuits that beat anything you can get in the shops. My kids helped me make this, they are that easy. I find making biscuits is a good way to get the kids involved. The recipes are simple, so don’t get bored. They can mix, help roll the dough and best of all lick the bowl and spoons.

This recipe is from Bill Granger’s Open Kitchen. I love this book. It’s so Sydney. What I really like about it is the recipes are short and fairly easy. But the results are always amazing. It’s a book I forget about and then come back to and earmark loads of recipes I want to make. I don’t get tired of it.

The recipe

  • 375g of plain flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of ground cardamom
  • 250g unsalted butter, softened
  • 345g brown sugar
  • 3 teaspoons of brandy (I didn’t have any, so I added a little water to make sure the dough came together)
  • finely grated zest of 1 orange
  • extra plain flour for dusting
  • 1 egg white for glazing
  • 30g of granulated sugar

Sift the flour, baking powder and spices into a large bowl. Place brown sugar and butter in another bowl and beat until pale and creamy. Add the brandy and zest and mix well. Using a large metal spoon, fold through the dry ingredients in two batches.

Put a bit of flour on the work surface and need the dough for 30 seconds. Roll the dough into a large rectangle shape about 5mm thick.Cut into shapes of 3cm x 6cm. Brush with egg white and sprinkle with the granulated sugar.

Preheat the oven to 180 C. Place biscuits 2cm apart on a baking tray lined with grease proof paper. Bake for 10-12 minutes, until lightly browned. Remove from the oven and leave to cook on a wire rack. This recipe makes about 40.

Enjoy.

There are 15 comments

  1. Selina

    Biscuits never worked in my old oven, so it will be a good test. Having said that, I normally feel guilty about all the butter so normally only add half :| And then they burn…I will let you know how I go. Thanks for the blog follow too, I don’t really update that blog anymore, although I will probably update it with the kitchen process (and all the stress and pain) once I can start talking about it again !

    1. andylmoore

      ha, a pom is what the Australians call the English. It’s origin is sketchy and it’s use continues to be controversial. The biscuits are great – really came out well.

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