G F Friendly
Cardamom Cookies
quick-and-easy crunchy cookies with a spicy tang
This is a great recipe if you follow the method to the letter; however, it is also very forgiving, so if you get it about-face as we did - twice, would you believe! - no worries. A hand whisk or fork can be used, but we found an electric mixer much better; and it helped recovery from our mistakes.
1 cup plain flour
¼ tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamom
1 egg
¾ cup sugar
½ cup melted butter
Line two flat oven-proof baking sheets with baking paper before starting. Melt the butter in a pan, but turn off as soon as it is liquefied - you don't need it hot!
Combine the dry ingredients in a large bowl - flour, baking powder, and the two spices. In a separate bowl, beat the egg until frothy. Add the cooling butter and sugar to the egg and mix well.
Add the wet mix to the dry ingredients and combine by hand first - this prevents chucking flour all over the kitchen! Finish with an electric mixer until smooth. Use a teaspoon of mixture (just rounded, but not piled up!) to drop individual mounds onto the baking sheets, ensuring they are separated. In the picture, ours were a bit close, but it worked because the mixture was quite stiff.
Bake on 162°C fan-forced (180°C conventional) for 10 to 12 minutes or until brown.
Makes around 35-40 cookies
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