I’ve always dreamt of being of those ladies that bake tone of cookies ahead of Christmas, they use all the fancy cookie cutters and then decorate it with the royal icing. But truth to be told, I don’t like icing. Cutting too many shapes drives me mad, but I do love cookies.
So I keep an eye on recipes like this one, where you can have a batch of cookies within minutes. Mix it, cool it, slice it, bake it, enjoy it.
Simple and yet delicious. And so much more suitable for me.
Sometimes we should stop trying to be somebody we are not, even if we are just talking about cookies.
Chocolate cardamom cookies
- 200g plain flour
- 50g cocoa powder
- 1 tsp ground cardamom
- 1 tsp baking powder
- 1/2 tsp salt
- 150g butter, cubed cold
- 150g dark muscovado sugar
- 1 egg
- 1 tsp vanilla extract
In a large bowl whisk together the flour, cocoa powder, cardamom, baking powder and salt.
With your hands, rub together the flour mixture with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can use a food processor for 10-12 second.
Add the muscovado sugar, egg, vanilla extract and knead it quickly. Don’t overwork the dough.
Shape it into two logs, each around 3-cm wide.
Wrap each long into cling film and refrigerate for at least 30 minutes (you can even prepare it 2-3 days before, or you can freeze it and store it for few months).
Preheat the oven to 190°C/170°C fan.
Cut the dough into slices about 1/2 cm thick.
Place it on a parchment lined baking sheet leaving some space between.
Bake for approx. 8-10 minutes (it depends on the cookies size).
Transfer the cookies to a wire rack to cool.