
Deliciously spiked with cardamom and rosewater, serve these cookies blanketed in icing sugar with freshly brewed coffee, scented with a cardamom pod or two.
Ingredients
- 200 grams butter, softened
- ¼ cup caster sugar
- 1 egg yolk
- ½ teaspoon vanilla essence
- 3 tablespoons brandy
- ½ teaspoon ground cardamom
- ¼ cup flaked almonds, finely chopped
- 1½ cups flour
- ½ teaspoon baking powder
- 1 tablespoon rosewater
- ¾ cup icing sugar
Method
- Preheat the oven to 160ºC. Lightly grease 1-2 baking trays or line with baking paper.
- Beat the butter and sugar together until light and fluffy. Beat in the egg yolk, vanilla, 1 tablespoon of the brandy, cardamom and almonds.
- Sift the flour and baking powder together and stir into the creamed mixture to form a soft, manageable dough.
- Taking 1 tablespoon of dough at a time, roll out on a lightly floured surface to make a thick oval, about 5-6cm long and 2-3cm wide. Place on the prepared trays and pinch the ends to make a crescent shape. Repeat with the remaining mixture.
- Bake in the preheated oven for 20-25 minutes until pale, golden and firm. Allow to stand for 5-10 minutes.
- Mix the rosewatr and remaining brandy together and use a pastry brush to brush each biscuit lightly while they are still warm. Dust generously with icing sugar.
- Transfer to a cake rack to cool. Store in an airtight container.
Cooks Tips
Did you know? A horseshore or crescent shape symbolises good luck.
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