Martin and Roko took a road trip from NYC to come home for a few days. Martin loves cardamom. These cookies are one of his favorites and he requested a batch for the trip back to NYC. Give them a try. I think you’ll love them too!
Indian Tea Biscuits
2 cups (10 ounces) all purpose flour
1 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 teaspoon salt
16 Tablespoons unsalted butter, softened
1 cup (4 ounces) confectioner’s sugar
1 1/2 Tablespoons plain whole milk or low fat yogurt
1/4 teaspoon vanilla
(Preheat oven 350 degrees)
1. Combine flour, cardamom, baking powder, and salt in bowl; set aside.
2. Using stand up mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yogurt and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed.
3. Divide dough in half and form each half into 5-inch disk. Wrap disks in plastic wrap and refrigerate until firm, about 4 hours, or up to 2 days.
4. Preheat oven 350 degrees. Line baking sheets with parchment paper.
5. Take dough out of fridge and allow the dough to soften slightly on counter. Working on a lightly floured counter, roll each disk into 1/8 inch thick circle. (I used parchment paper to roll out and no flour. I got as close to 1/8 inch as I could.) Using a 2 1/2 inch cookie cutter, cut out rounds and place on parchment lined baking sheet, 1 inch apart.
6. Bake until lightly browned, 10-12 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes and transfer to wire rack to cool completely. (Cookies can be stored a room temperature for up to 3 days.)
Hope you give this recipe a try. Ciao!!