Cardamom Cream Cookies Recipe

Cardamom cream cookie

If you are familiar with Indian desserts you would have come across the cardamom and milk combination. Cardamom is used quite extensively in different milk based desserts. Cardamom is also used quite a bit in Scandinavian desserts, the most popular being cinnamon buns. I find the cardamom and milk combination to be absolutely divine. I can't think of the right words to describe it accurately and I am getting bored with calling it divine too many times! Lets just say its really nice and let the cookie do the talking.


The cardamom cookies are made with cream instead of butter, so the cookies are butter free. The cookies were crispy on the outside and cakey on the inside. It is almost like a crispy cake. The flavour and aroma certainly reminded me of some of the Indian milk based desserts. 


You can replace some or all of the cream with butter. The cookies may lose some of the divine aroma and it will certainly lose the 'butter free' claim! On the other hand the cookies will be a lot crispier, more cookie like. If you use butter you will have to mix the butter and sugar first and this adds another step. Using cream helps to keep it simple. 


Since the recipe uses cream instead of butter I presume these cannot be kept for too long. So please do eat them quickly, even if you have to!
 

Ingredients

1 cup flour

½ cup sugar

2 teaspoons ground cardamom

1 teaspoon baking powder

½ cup cream (I used whipping cream with 40% fat content)

Pinch of salt

Directions

1.       Combine all the dry ingredients

2.      Add cream and mix gently to form the dough. You may need more or less than ½ cup

3.      Shape dough and flatten until about ½ centimeter thick. You can make then thinner or thicker, if you wish. Chill the dough for 5-10 minutes if its difficult to work with

4.      Bake cookies in a 180 degree oven until golden brown and delicious, about 12 minutes. 

Cardamom cream cookie

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