Cardamom Poppy Seed Biscuits

Cardamom poppy seed biscuits with a hint of orange are the perfect tea biscuit.

The world is falling apart, so why not take a dozen or two cardamom poppy seed biscuits along with a cup of tulsi chai with you for the descent to hell. I find myself nearly unable to keep up with the news. Not to mention, I’m afraid that I’m rolling my eyes at leaders around the world so much so that my eyes may get stuck at the back of my head! I mean come on! I keep telling Nash that Billy Joel’s “We didn’t start the fire” has nothing on 2020. And not just what’s wrong in the U.S. but India, UK, Brazil, Russia, China, the world is losing it’s mind. Never before have I wished I was a Kiwi – no not the fruit.

Luckily, this isn’t a socio-political blog, so I can keep further thoughts about the varying situations to my social media. Except OMG vote in November for a president that isn’t insane and Covid is real – so wear a damn mask! PHEW! I needed to get that off of my chest.

These biscuits are light, crispy, and just yummy. I love mixing orange and cardamom. Somehow, it doesn’t sound like it should be a great combination, but low and behold, it’s like a baked potato with chili and pico de gallo – FABULOUS!!

Cardamom Poppy Seed Biscuits

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Course: UncategorizedDifficulty: Easy

Yield

24

Cookies

Prep time

25

minutes

Cooking time

20

minutes

Chill

1

hour 

Total time

1

hour 

45

minutes

Ingredients

• 1 1/2 cups powdered sugar

• 10 tablespoons unsalted butter, at room temperature

• 3 teaspoons grated orange zest plus

• 2 tablespoon fresh orange juice

• 1 large egg, at room temperature

• 3 tablespoons poppy seeds

• 2 teaspoon ground cardamom

• 1 1/4 cups all-purpose flour

• 1/4 teaspoon baking soda

• Baking spray with flour

Directions

• In your stand mixer bowl, combine powdered sugar, butter, and orange zest.
• Starting on low, gradually increasing speed to high, beating the sugar butter mix until light and fluffy, about 3 minutes, scrape down sides of bowl as needed.
• Add in egg, poppy seeds, cardamom, and orange juice, beat until thoroughly blended, about 1 minute.
• Gradually add flour and baking soda, beating until incorporated, about 1 minute, scrape down sides of bowl as needed.
• Chill, uncovered, 1 hour.
• Preheat oven to 350°F with oven racks in middle of oven.
• Line 2 baking sheets with parchment paper, and lightly coat with baking spray.
• Scoop about a tablespoon of dough and shape into 24 balls. Arrange balls 2 inches apart on prepared baking sheets.
• Bake in preheated oven until edges of cookies are golden brown and middles are just set, 12 to 15 minutes. Transfer cookies to a wire rack, and let cool completely, about 15 minutes (cookies will continue to crisp as they cool).

Notes

• Cookies may be stored in an airtight container at room temperature up to 5 days.

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