A Simple 3-Ingredient Cookie recipe with a twist
Baking is fast becoming an enjoyable hobby for me. Mostly because my daughter is really into it and because I feel a strong urge to pick up a new skill whilst on maternity leave and being a full time mum. I love that the kids enjoy coming into the kitchen to watch when I am baking and they also love to try their hands on some of the recipes. But, I worry about the amount of sugars and fats we end up consuming in the process. Like every good thing in life; it should always be enjoyed in moderation.
Speaking of cakes and cookies, they are better enjoyed with a nice cup of tea- in my opinion. Masala tea is a big favourite of mine because it has subtle spices running through it and this cookie recipe is mildly inspired by my love for Masala teas. Simply adding cardamom to the dough gives an exciting kick to an otherwise boring butter shortbread cookie. I made these as a Jum’ah (Friday) treat for my family as we try to do something special on Fridays. Could be anything from buying a favourite LEGO magazine to buying a packet of choclates or ordering takeway. I baked the cookies whilst the kids were at school and we iced them together when they got back from school.
Halfterm holidays are upon us again so if you’re looking for some quality time with your children that won’t cost you too much, then baking is always a good idea. These cookies are a quick and simple way to get the kids into the kitchen, nurture their creativity and have their sugar fix as well lol.
Orange and Cardamom Butter Cookies
- Mixing bowl
- Rolling Pin
- Hand or Electric Whisk
- Cookie Cutters
- Baking Sheet and greaseproof paper
- 230 grams Butter unsalted
- 250 grams Plain Flour
- 85 grams Icing Sugar
- 1 tbsp Orange extract
- 2 tbsp Cardamom (powder) If you can't get powdered cardamom, you can crush the seeds of whole cardamom, but bear in mind that some will end up in the finished cookie
- Pre-heat the oven to 180°C or Gas Mark 4
- Cream the butter and sugar together till light, pale and fluffy
- Then add the flour. (in two batches) Mix on a low speed or by hand with a spatula
- When everything is incorporated, add the Orange extract and cardamom powder. Mix till well incorporated. You should have a soft, fluffy dough. If too wet and/or sticky, add some more flour and mix it in with your hand till it's no longer sticky.
- Pour out the dough onto a clingfilm and put back in the fridge for 7 to 10 minutes.
- After chilling in the fridge, bring out your dough and roll it onto a floured surface or a surface covered with grease proof paper. (i add some oil spray to my surface before placing the greaseproof paper on it. this stops it from moving around when I am rolling and cutting my dough)
- Roll our your dough to your desired thickness. I usually eyeball it to about the thickness of a pound coin. But you can make it as thick as you like. Do bear in mind that this will affect the amount of time it spends in the oven
- after rolling it out, use your cookie cutter to cut out the desired shape and place it on your non-stick baking sheet.
- If the dough is still firm and cool to touch, you can put your cut-out cookie dough straight int your pre heated oven. If it is feeling soft and slightly floppy, then put it back the fridge for another 10 mins or so before putting it in the oven
- Bake your cookies for about 15 to 17 minutes, but check in around the 10 minute mark. Your cookies should be done in 15 minutes and they will look pale on top but lightly browned at the bottom. They will also feel slightly soft to touch but that's ok. It will harden once it cools down.
- Place your cookies on a cooling rack for about 7 minutes and they should be ready to enjoy.
You can find royal icing recipes and cookie decorating inspo here.