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 Zach that Billy Joel’s “We didn’t start the fire” has nothing on this year. Never before have I wished I was a wombat, but now I think an armor plated butt is the way to go.

Luckily, this isn’t a geo-socio-political blog, so I can keep further thoughts about the varying situations to the corners of my otherwise useless mind. Unless of course, I start a not so infrequent rant about the things that I ponder. Such as, why do people with an MBA and no practical work experience insist on applying to director level roles assuming they’re a fit. Where in the curriculum does it teach individual entitlement. Or is that just the prerequisite to entry for certain universities. I ask as I call USC my pride and joy.

These biscuits are light, have the perfect snap, and are so yummy with a cup of tea. 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!! Except this cookie tastes nothing like that. It tastes like a tea biscuit with orange and cardamom. If it tasted like a baked potato I’d have achieved great and terrible things in this world.

As far as what to do. Follow the recipe, it’s easy, simple, with no real watch out moments. The only thing I would caution is to make sure you keep the dough chilled to reduce just how flat and misshaped the cookie gets while baking.

Cardamom Poppy Seed Biscuits

Course: DessertCuisine: American, Fusion PunjabiDifficulty: Easy

Yield

24

Cookies

Prep time

25

minutes

Cooking time

20

minutes

Chill

1

hour 

Total time

1

hour 

45

minutes

Cook Mode

Keep the screen of your device on

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

Equipment/Specialty Items

• 
  KitchenAid 5-Qt. Stand MixerKitchenAid Artisan Series 5-Qt. Stand Mixer
• 
  Green CardamomGreen Cardamom
• 
  SilpatSilpat Premium Non-Stick Silicone Baking Mat

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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