Delicious & Flavorful Soft Chocolate Cardamom Biscuits Recipe | Not Too Sweet
Are you looking for a delicious and unique biscuit to add some flavor to your afternoon tea or coffee break? If so, this soft Chocolate Cardamom Biscuits recipe is just what you need! Not only are these biscuits delightfully flavorful and incredibly easy to make, but they also don’t contain too much sugar. In fact, the all-natural cardamom brings out great punchy flavors, which complement the rich chocolate perfectly. These soft and chewy biscuits can be enjoyed with family and friends alike, making them the perfect tea-time treat for everyone!
The captivating journey of chocolate and cardamom in history is one that has spanned hundreds of years, with both ingredients offering diverse sources of flavor, texture, and delight. Whether it be as a spice in traditional Indian cuisine or as an indulgent treat in the form of dark, milk, or white chocolate, both components offer unique and exceptional flavor profiles. Not only this, but their history also tells us fascinating stories about culture, religion, and evolving trends throughout time. Truly special flavors like this are hard to find, and so it is important we celebrate them for all that they offer and all that they represent. Next time you have a cup of masala chai tea or indulge in these delicious chocolate cardamom biscuits, take the time to remember just how far each component has come since its conception centuries ago.
Here’s Why You’ll Love This Recipe
Chocolate and cardamom are the perfect flavor combination.
If you love rich chocolate biscuits, then you will love these.
The texture of these biscuits is softer, like a sugar cookie.
Delicious & Flavorful Soft Chocolate Cardamom Biscuits Recipe | Not Too Sweet
Ingredients
Instructions
- Preheat the oven to 350°F.
- Place the butter, sugar, eggs, agave, vanilla bean paste, and instant espresso into the bowl of your stand mixer fitted with the paddle attachment and let it cream together for three minutes.
- Mix the remaining ingredients into a separate bowl and then add them to the mixer.
- Mix until everything is combined, and then gather the dough onto some plastic wrap and form it into a smooth disk. Refrigerate for 30 minutes.
- Place the dough onto a floured surface and roll it to about 1/4 inch thick.
- Using cookie cutters of your choosing, cut out your cookies and place the biscuits on a baking sheet about 1/2 inch apart.
- Bake for 8 minutes if using smaller 2-3" size cookie cutters, and increase the time by a minute at a time for more giant-sized biscuits.
- You can transfer the biscuits to a cookie rack to cool completely before storing them in an airtight container.
Notes
Flour Substitutions: I use European flour in my cooking and baking. I find it easier to work with; the flavor is better and easier on the stomach.
Cornstarch: You can safely replace cornstarch with arrowroot.
Butter: Salted European butter works best in this recipe. European butter melts slower, resulting in a better dough as these rolls bake.
Yield Amount: The number of cookies you end up with from this batch depends on the size of your cookie cutters.
Measurements: This recipe will eventually be converted into grams.
Nutrition Facts
Calories
141.38Carbs
20.63 gCholesterol
23.43 mgFat
6.38 gFiber
1.1 gNet carbs
19.54 gProtein
1.75 gSat. Fat
3.9 gSodium
49.68 mgSugar
10.68 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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