Orange and cardamom cookies
These orange and cardamom cookies are just the thing for autumn. You’ll love sharing them with loved ones.
Note: + 30 mins chilling time
- 150g butter, softened
- 3/4 cup (165g) caster sugar
- 3 tsp finely grated orange rind
- 1 Coles Australian Free Range Egg
- 1 3/4 cups (260g) plain flour
- 1/2 tsp baking powder
- 1/2 tsp ground cardamom
- 2 tbs orange juice
- 1/2 cup (100g) pure icing sugar, sifted
- Pure icing sugar, extra, to dust
Line 2 large baking trays with baking paper. Use an electric mixer to beat the butter, sugar and orange rind in a large bowl until pale and creamy. Beat in the egg until well combined. Stir in the flour, baking powder, cardamom and orange juice until combined. Cover and place in the fridge for 30 mins to chill.
Preheat oven to 180°C. Roll 1-tbs portions of dough into balls, then dip in icing sugar to coat. Place on the lined trays and flatten slightly. Bake, swapping the trays halfway through cooking, for 15 mins or until the cookies are light golden. Cool completely on the trays.
Dust the cookies with extra icing sugar to serve.
Swap me ground cardamom gives these biscuits a mild licorice flavour. If you prefer a sweeter taste, use ground cinnamon instead.