Warm spices, rich flavours
I love spices but I don’t use them as enough as I would like to. Especially in cakes and bakes. Recently I came across a recipe for cashew nuts and cardamom biscuits which caught my eye; it took me a couple of weeks to actually find the time to bake them, but I am glad I did!
Apparently this is a type of biscuit popular in India, and it wouldn’t surprise me, given the use of the beautifully scented cardamom. As usual, I modified the recipe found on a fellow blogger’s website to try my own spin on them, but I fully agree with her, they are fantastic. They have a strange texture, crumbly and they are not too sweet, but have a gorgeous aroma and they go extremely well with a coffee and I am sure, a cup of chai.
I also loved styling the shoot – I do not usually have enough time nor patience for such styling but I often try to make an effort because the photos can look good, and I am pretty pleased with the results actually.
If anyone bakes these, do let me know what you think. I brought them to my NCT class and they seemed to go down well.
- 75gr cashew nuts
- 8 cardamom pods (green variety)
- Half espresso, strong, unsweetened
- 100gr icing sugar + 100gr
- 250gr white flour
- 100gr butter
- 80gr cashew nut butter, soft
- Toast the nuts in a pan for a couple of minutes, moving them often to avoid burning; in a blender mix the nuts and the cardamom pods and ground finely. In a blended, sift the flour, a pinch of salt, the 100gr icing sugar, the but butter and then the regular butter grated into strands and mix at low speed. Add the nuts and cardamom mixture then finally the coffee.
- The mix will be very crumbly: carefully, roll into a ball and wrap in cling film then place in the fridge to rest for 30 minutes or so. Heat up an oven to 180c fan and prepare a baking tray with a silicon mat or greaseproof paper. Remove the dough from the fridge and make around 30 small balls of dough, roughly 4cm in diameter each spacing them out on the baking tray. Bake in the hot oven for about 12 minutes, taking care not to over cook them, so they will need to be a light amber colour rather than golden brown (mine are a tad too brown). Cool them down on a wire rack and roll into the other 100gr of icing sugar. Store in an airtight container, and wait, if you can, at least a day, so they can absorb the sugar and become even more mooreish.