Rose and Cardamom Biscuits

Prep time: 45 Minutes
Moderately Easy

  • 125g caster sugar

  • 6-8 drops Rose Spice Drops®

  • 2 small eggs, yolks only

  • 100g unsalted butter

  • 60ml vegetable oil

  • 10 drops Cardamom Spice Drops®

  • 250g rice flour

  • 1 1/2 tsp poppy seeds, for garnish

  1. Preheat the oven to 190°C/170C fan /375°F/gas 5. Line baking trays with greaseproof paper or baking parchment.
  2. Heat the sugar with 4 tablespoons of water in a small pan over a medium heat and stir until the sugar dissolves and no more. Set aside to cool down.
  3. Add the Rose Spice Drops® once the sugar syrup has cooled down.
  4. Place the egg yolks, butter, oil, Cardamom Spice Drops® and rice flour in a large bowl and beat until evenly blended. Gradually add the sugar syrup, beating until combined.
  5. Spoon the mixture into a piping bag with a 1cm/ 1/2 inch nozzle and pipe 5cm/ 2.5 inch spirals, 2cm/ 1 inch apart on the baking trays.
  6. Sprinkle the mixture lightly with poppy seeds and bake on the bottom shelf for 12-14 minutes or until the biscuits turn slightly golden.
  7. Remove the trays from the oven and set aside until the biscuits have cooled down. Great with an afternoon tea or with desserts.

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