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Cardamom & Littlepod Vanilla Cookies

Cardamom & Littlepod Vanilla Cookies

This recipe adds that lovely touch to a spicy sweet biscuit. Vanilla enlivens other spices in Indian dishes. It rounds out the cardamom in this recipe which is in Littlepod's new book.

bar Cardamom & Littlepod Vanilla Cookies
Vanilla by Janet Sawyer, photography by Steve Painter is published by Ryland Peters & Small rrp£16.99 www.rylandpeters.com

Picture by Steve Painter

Makes 16–18

50g caster sugar
50g butter
2 tsp LittlePod vanilla paste, or 2 vanilla pods (seeds only)
4 green cardamom pods, seeds only, crushed
75g plain flour, sifted
75g wholemeal flour
50g fine semolina


Preheat the oven to 190°C (375°F) Gas 5 and grease a baking sheet.

In a bowl, cream together the sugar and butter with a wooden spoon until light and fluffy. Beat in the vanilla paste and cardamom, then add the flours and semolina. Mix to a firm paste and gently knead it for 5 minutes. The dough will be quite crumbly.

Dust your hands with flour. Use your fingers to form golf-ball-sized pieces of dough and flatten them into circles about 1.5 cm thick, or roll out the dough and cut out circles with a 7.5-cm cookie cutter.

Place them on the baking sheet, at least 2.5 cm apart, and bake for 12−15 minutes, or until light brown. Cool on a wire rack.

Store in an airtight container for up to 3 weeks − if they don’t get gobbled up before then!


(c) 2012

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