The Recipe
Makes: 12 sandwich cookies
Preparation: 1 hour (includes chilling time)
Baking Time: 16-18 minutes
Cardamom, the third most expensive spice in the world, originated in India, Bhutan and Nepal. Guatemala was introduced to cardamom just before World War I and it is now the world's largest cultivator and exporter of this amazing spice.
I was in need of some baking therapy today after a production meeting and sorting out the week's worth of crazy work ahead. I wanted something spiced and sweet, crunchy and perfect with my afternoon coffee... and so this recipe spoke to me.
Cardamom, the third most expensive spice in the world, originated in India, Bhutan and Nepal. Guatemala was introduced to cardamom just before World War 1 and it is now the world's largest cultivator and exporter of this amazing spice. Cardamom comes in black and green varieties and is used in beverages, savoury and sweet dishes.
INGREDIENTS
125g unsalted butter, room temperature
100g brown sugar
½ tsp vanilla
215g plain flour
¾ tsp baking powder
(3g) 2 tsp ground cardamom
(2g) 2 tsp orange zest
WHITE CHOCOLATE FILLING
180g good white chocolate
27g / 3 tablspoons of icing sugar
METHOD
First off, heat the oven to 160'C, then cream the sugar and butter in an electric mixer. Add orange zest and vanilla
Sift baking powder, cardamom, flour and add to creamed butter
Add 1-2 tablespoons of water while mixing until the dough is firm and pliable. Wrap in cling film and refrigerate for 30-40 minutes
Roll out dough to 5 mm thick, cut with a 5cm fluted cookie cutter. Place on a non stick tray and bake for 16 minutes.
Allow to cool slightly on a tray before turning them onto a cooling rack
Melt the chocolate in a bowl over simmering water
Add the icing sugar and mix until smooth. Spread about 1 tsp of white chocolate mixture onto half the batch of cookies and sandwich the other half on top.
Allow the white chocolate filling to set before indulging!
