CARDAMOM BISCUITS (NAN KHATAI)
Enjoy these traditional Indian cardamom biscuits with a mug of steamy masala chai. Nan khatai are notable for their crumbly texture and butter-rich flavour
Provided by Roopa Gulati
Time 45m
Yield Makes 24 biscuits
Number Of Ingredients 7
Steps:
- Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
- Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
- Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
- Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
- Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
- Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
CARDAMOM COOKIES
Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.
Nutrition Facts :
CARDAMOM BISCUITS
Categories Bread Dairy Breakfast Bake Vegetarian Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Combine first 6 ingredients in processor and mix. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Transfer to large bowl. Beat eggs to blend in glass measuring cup. Add enough buttermilk to beaten eggs to measure 9 ounces (1 cup plus 2 tablespoons). Add vanilla. Using fork, mix buttermilk mixture into dry ingredients just until dough binds together.
- Gently knead dough on floured surface until it just hold together, about 10 turns. Divide dough into 3 equal pieces. Form one dough piece into ball and flatten to 1-inch-thick round. Cut into 4 wedges. Transfer to ungreased baking sheet, spacing evenly. Repeat forming and cutting with remaining 2 dough pieces.
- Brush biscuits with melted butter; sprinkle with sugar. Bake until just firm to touch and beginning to brown, about 15 minutes. Transfer biscuits to rack. (Can be prepred 8 hours ahead. Cool comletely. Wrap tightly in foil and store at room temperature. Before serving, rewarm in 350°F. oven about 5 minutes.)
CARDAMOM BISCOTTI
Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Place rack in center of oven.
- Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
- Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
- Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
- Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.
CARDAMOM BISCUITS
These biscuits are really easy to make and have a lovely subtle cardamom spice flavour. You can top them with a thin layer of icing or leave them plain and enjoy them warm out of the oven. (They make a really pretty present too!)
Provided by piccywalk
Time 1h
Yield Makes Biscuits
Number Of Ingredients 6
Steps:
- Rub the butter and flour together until it forms small breadcrumbs. Then add the caster sugar and ground cardamom. Beat the egg in a separate bowl and add 2 tablespoons of it to the dry ingredients (you can keep the rest of the egg for another recipe)
- Mix the ingredients together until they form a soft dough. Then wrap in cling film and chill in the fridge for around 30 mins.
- Once the dough has chilled roll out on a floured surface so that it is around half a cm thick and cut into rounds using a biscuit cutter. Place the biscuits on to a greased baking sheet (it should make around 12 biscuits) and bake at 180c for 10-15mins.
- Allow the biscuits to cool. I decided to ice mine using golden icing sugar and a little water. I waited until the biscuits were cold and then spread the icing on to them using a pastry brush to get a thin layer of glazed icing.
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