Cardamom and Black Pepper Biscuits
Ground cardamom seems hard to come by and we’re not convinced it would keep so well anyway, so whole pods need to be ground and sieved before we can use them.
Finally our baking has been blessed with the arrival of Holy Lama Naturals’ Spice Drops which come in a convenient bottle with dropper. Made from real cardamom the extract is perfectly concentrated to deliver the right amount of flavour.
The Spice Drops proved to be a real success when making these biscuits and you’d never know that actual cardamom pods hadn’t been used.
We paired the fragrant flavour with the spike of aromatic black pepper for an interesting and exciting combination. It is good to have coarse pepper so that you get little hits of spice as you eat the biscuits.
The biscuits are great partners with vanilla ice cream, strawberries or rhubarb compote or simply with a cup of tea or coffee.
- 170g / 6oz flour
- 56g / 2oz caster sugar
- 113g / 4oz unsalted butter, softened
- 20 drops Holy Lama Naturals Cardamom Spice Drops
- ½ tsp freshly coarse-ground black pepper
Preheat the oven to 190C / 375F / Gas 5.
Lightly grease a baking sheet or cover with baking parchment.
In a bowl, mix the flour, sugar and black pepper together.
Add the butter and Cardamom Spice Drops and rub in working well with your hands until the mixture starts to clump together.
Knead the dough until it becomes a smooth ball and no cracks appear.
Roll out the dough on a floured surface (or in between two pieces of cling film) until 5mm thick.
Cut the dough into rectangular finger shapes about 2.5 x 8cm in size – a pizza cutting wheel is ideal for this, or you could stamp out using a cookie cutter.
Prick the biscuits with a fork.
Place on the baking sheet about 2cm apart and put in the oven and bake until light golden brown for about 15-20 minutes.
When they’re baked take out of the oven and allow to cool slightly before carefully removing them with a palette knife and placing on a wire rack to cool.
Store in airtight container.
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