Showing Tag: "cardamom" (Show all posts)

Orange and cardamom shortbread

Posted by Bake Club on Friday, March 4, 2016, In : cookies 

I used Lorraine Pascal's recipe for inspiration but added a touch of orange and used xanthan gum instead of egg white.
100g butter, softened
80g soft brown sugar
200g spelt flour
1 tsp ground cardamon
1 tsp vanilla extract
1 Tbs orange zest
1/2 tsp xanthan gum
pinch salt
2 Tbs milk

Preheat oven to 170C. Line a baking sheet with baking paper.

Cream butter and sugar by hand or with an electric beater. Add rest of ingreds with 1 Tbs cold water if needed and mix well till it forms a ball. Refriger...


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Spelt and rye spiced biscuits

Posted by Bake Club on Sunday, August 30, 2015, In : cookies 

This is a European Christmassy recipe from Pease Pudding. The thinner you can roll the dough the better I think. Makes an excellent dunking biscuit. The rye and cardamom add a nice crunchy nutty bite. If you like spicy cookies, check out John's speculaas and Ginny's ninjabread men.
Makes 24-30
150g butter
100g brown sugar
200g spelt flour
100g rye
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 Tbs water
nuts to garnish such as pine nuts or slivered almonds
Prehe...
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Sesame honey kisses

Posted by Bake Club on Monday, November 11, 2013, In : cookies 

By Frances
These use a lot of sesame seeds! But they make a tasty crunch in the chewy biscuit. The recipe is from Annabel Langbein.
  • 2¼ cups flour
  • 2 cups sesame seeds, toasted
  • ½ cup desiccated coconut, toasted
  • ½ cup soft brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cardamom
  • ½ tsp salt
  • 2 eggs
  • ¾ cup neutral oil
  • ½ cup light honey
  • 1 tsp vanilla extract

Preheat oven to 160°C and line a baking tray with ...


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Ginny's pink peppercorn and black salt brownies

Posted by Bake Club on Tuesday, March 5, 2013, In : slices 

I was inspired to adapt (slightly) a pink peppercorn recipe I saw recently on the Frankie mag website http://www.raspberricupcakes.com/2013/01/pink-peppercorn-brownies.html) - and the feedback was very good...

Pink Peppercorn and Black Salt Brownies
85g (3oz / 6 tbsp) butter, cut into pieces (I used salted, add a pinch of salt if using unsalted)
225g (8oz) bittersweet or semisweet chocolate, chopped - I used ghana dark for more of a chocolate punch!
3/4 cup (150g) sugar (I used slightl...

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John's speculaas cookies

Posted by Bake Club on Thursday, July 12, 2012, In : cookies 

John made these fantastic dutch spice cookies for Dave and Ginny's farewell drinks. They're going to New York, hence the DGNY decoration. Very creative.

John's recipe below:
Speculaas spice mix 6.5 g ground cinnamon 2g ground cloves 1.5 g grated nutmeg 1 g ground white pepper 2 g ground aniseed (from star anise) 1g ginger powder 1/2 g cardamon powder these quantities are critical and should be interfered with and changed at will in a wildly uncontrolled manner

Specu...
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Plum and cardamom shortcake by Ginny

Posted by Bake Club on Sunday, April 10, 2011, In : slices 

A recipe from A Treasury of NZ Baking, this one by Ray McVinnie. If you love sweetness, cardamom, and plums, you can't go wrong...

Ingredients:
125 g butter
125 g caster sugar
1 tsp ground cardamom seeds
1 egg
1 tsp baking powder
300 g flour
8 large plums, stoned, sliced
extra caster sugar
icing sugar to serve

First cream the butter and sugar with electric hand – held mixer or food processor to get pale mixture. Add egg and beat it well. Add the baking powder and flour and process it to ...


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Frances makes Ginny's cardamom and cashew shortbread gluten free

Posted by Bake Club on Monday, September 27, 2010, In : cookies 

This is what Bake Club is all about: getting inspired by what your friends have baked, and customising the recipe to suit what you have available. I only have a bench-top oven at the moment so the only baking tin that can fit is 28 x 22 cm.

I adapted GInny's original recipe a little:

250g butter, softened
1 cup icing sugar
1 cup cornflour
1/2 cup rice flour flour
1 cup gluten free flour mix
1/2 cup cashews, roasted and finely chopped
1 tsp ground cardamom
1/4 tsp ground pepper (I only had black...
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Cardamom, cashew and white pepper shortbread made by Ginny

Posted by Bake Club on Thursday, September 16, 2010, In : cookies 


Ginny made these for a work do. But she let us taste one from her neat stack.

1 tsp cardamom seeds
8 white peppercorns
250g butter, softened
1 cup icing sugar
1 cup cornflour
1 1/2 cups plain flour
1/2 cup cashews, roasted and finely chopped

1. Preheat oven to 150C. Put the cardamom and peppercorns into a mortar and pestle or an electric spice grinder and grind until fine.

2. Cream the butter and icing sugar until pale. Sift the cornflour and flour together and add to the creamed mixture with...


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Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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