Autumn and winter are the baking high-season. Especially in November and December, we all bake passionately everything sweet.
And everyone loves to have a cookie or two (or let’s be honest: at least 5 :-D) for coffee or tea in the afternoon or as a sweet treat in the evening or especially at the weekends.
Cardamom is growing on bushes and belongs to the plant family of ginger. But unlike ginger, the roots are not used for food or spice. But the pods, with seeds inside, that are growing on the bush are harvested. The great thing is that you can use cardamom for hearty, spicy food as well as for anything sweet. You also can use the pods or the powder for drinks and smoothies. The flavor can be described as citrus flowery with a hint of warm wood (similar to cinnamon).
One thing that perfectly harmonizes with cardamom is – chocolate! So I dipped the cookies into melted dark chocolate and decorated it with some edible dried flowers.
The cookies are crispy on the outside and nice and soft and crumbly on the inside – just the way you want your cookie.
The recipe measurements are for 12 cookies. But you can simply double or triple the ingredients to get even more cookies if you want. And keep in mind, that depending on how thick or thin you cut off your cookies you get a few more or a few fewer cookies out of the dough.
For the dough, I used coconut oil. Depending on the room temperature is softer or a little bit harder. It lets the drought get soft and smooth. For the glaze, I used some coconut fat. Its characteristic is, that it stays hard even at room temperature and a little higher. Because of that, it can be used for any cake creams and glazes and even for cooking and frying. If you’re not sure, just have a look at the description on the package.
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Recipe (approx. for 12 cookies):
80g vegan butter (at room temperature)
20g powdered sugar
1 tsp vanilla sugar
1 tsp coconut oil, gently warmed (so that it is liquid)
¾ tsp cardamom powder
5g coconut fat
Optional: dried edible flower mix
Bake it: 170° – 14 minutes
Gently warm the coconut oil. Just enough that it starts to get liquid so that it can be stirred into the dough easily.
Mix the vegan butter with the sifted powdered sugar and the vanilla sugar for about 5 minutes on a high level. Until the ingredients are mixed well and got a bit frothy.
Then you can add the flour, the cardamom powder, and the coconut oil and mix it in. When everything is well combined, shortly knead the dough with your hands. And form a smooth dough ball. Now the dough has to sit in the fridge for 15 to 20 minutes. The reason is, that the coconut oil and the vegan butter get firm and this makes it easier to work with the dough.
When you take the dough out of the fridge knead it and form a little sausage. It should be approximately 17 centimeters long. Now you can cut off the cookies, with a sharp knife and carefully. The cookies should be 1 to 1,5 centimeters thick.
If necessary form the cookies into a more evenly circle. Put them on a baking sheet. Then put them in the oven and let them bake at 170° celsius for about 14 minutes. Take them out of the oven and let them cool down completely.
For the chocolate glaze break the chocolate into smaller pieces and let them melt in a bowl over a pot with hot water. Add the coconut fat, and stir it in. Don’t let it get too hot. Take it off the heat and let it cool down a little bit. So that it sticks easier on to the cookies.
Dip the cookies into the chocolate and place them on the baking sheet. Then you can put some decoration on them, like a dried blossom mix, or some hazelnut crunch.
To let the chocolate cool down and get firm faster put the cookies in the fridge.
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