With only a hint of color, but a big hit of flavor, these English Orange Cardamom Biscuits are perfect for when you need a comforting moment to relax with a hot cup of tea or coffee, and a little something sweet.
This crispy orange cardamom biscuit is a classic English bake. While here in America we call them cookies, I think we all can agree what they really are is delicious!
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Table of Contents Found Here
- How this recipe came to be
- The ingredient list:
- Kitchen tools and equipment needed:
- The step-by-step photo instructions:
- How to make caster sugar?
- How to make orange cardamom biscuits
- To weigh or not to weigh? That is the question!
- What does cardamom taste like?
- What is caster sugar and how is it different from granulated sugar?
- What is the purpose of using caster sugar for baking?
- What is a currant?
- Can raisins be substituted for the currants in this recipe?
- Can the currants be left out of the recipe all together?
- Can other dried fruit be used in this recipe?
- Can the dough for these cookies be frozen after making?
- Can orange cardamom biscuits be frozen after baking?
- Want more delicious cookie recipes from around the world?
- Printable Recipe Card
- Please comment if you've made this recipe.
How this recipe came to be
I found the bones of this English biscuit recipe online when I was doing a search for British Easter recipes.
After I'd done the measurement conversions (to make things easier for my American friends), I decided to play a little with the flavors.
I trust you'll enjoy this easy dessert biscuit/cookie recipe just as much as I do. They're rich and buttery, not overly sweet, and the orange and cardamom flavors come through nicely.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- all-purpose flour
- salt
- ground cinnamon
- ground cardamom
- butter (I use salted)
- caster sugar (granulated sugar also works)
- eggs
- pure vanilla extract
- fresh orange zest
- currants (raisins also work)
Kitchen tools and equipment needed:
- stand mixer or hand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- citrus zester
- food processor (optional, for making caster sugar)
- rolling pin
- round cookie cutter (or cookie cutter of your choice)
- plastic wrap
- cooling rack
- kitchen scale (optional)
The step-by-step photo instructions:
How to make caster sugar?
- Add granulated sugar to a food processor.
- Pulse approximately 15-20 times until the sugar is finely ground.
- Be careful not to pulse it too far and turn it into confectioner's sugar.
How to make orange cardamom biscuits
- Cream and softened butter in a large bowl, scraping down the sides as needed.
- Add the sugar and blend until light and fluffy.
- Add the eggs and vanilla extract to the butter and sugar mixture (one at a time) and blend well after each egg addition.
- Zest two oranges and blend the fresh zest into the butter and sugar mixture.
- In a large bowl, whisk together the flour, salt, ground cinnamon, and ground cardamom.
- Gradually blend the dry ingredients (by thirds) into the wet ingredients, blending slightly after each addition, scraping down the sides of the bowl as needed.
- Add the currants to the batter and blend until just combined.
- Divide the dough in half and shape each half into a flattened round disc.
- Wrap each disc with plastic wrap and refrigerate for up to 1 hour (or overnight).
- Preheat oven to 350-degrees F (175 degrees C).
- When completely chilled, roll the dough discs out on a lightly floured surface to a uniformed ⅛" thickness.
- Cut the round biscuits from the dough and place the cutout biscuits onto parchment-lined baking sheets. *Note - the dough can be rerolled several times to yield as many cookies as possible. Not using a lot of flour to roll out the dough is key to tender cookies that are easy to reroll.
- Sprinkle the reserved sugar generously onto each cookie pressing lightly.
- Bake for 12-15 minutes in a preheated oven (rotating the baking sheets once during baking) or until the cookies are ever so slightly golden on top and bottom.
- Cool completely on a wire rack.
- Yield = approximately 50 cookies using a 2½" round cutter
To weigh or not to weigh? That is the question!
Many people will argue that for more precise baking, using a kitchen scale is non-negotiable.
Because of this, within the recipe card provided there is an option to change the measurements from customary US measurements to metric, so take advantage of this feature if you prefer weighing your ingredients.
What does cardamom taste like?
For me, cardamom has an earthy citrus taste mixed with a little warmth and spice.
Cardamom works well in many sweet as well as savory dishes.
Once you add it to your spice collection (if you haven't already) I can guarantee that you'll soon be actively searching for recipes to add it to.
What is caster sugar and how is it different from granulated sugar?
Caster sugar is a more finely ground and processed form of granulated sugar.
Caster sugar is roughly the stage between granulated sugar and confectioners (icing) sugar.
What is the purpose of using caster sugar for baking?
Caster sugar dissolves quicker than granulated sugar when creamed with butter.
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That said, generally American granulated sugar is more finely ground than granulated sugar in the UK, so using caster sugar for this recipe is not paramount for its success.
Since I own a food processor, I did make my own caster sugar for this English biscuit recipe which only took about 2 extra minutes of prep time (see prep photos below).
What is a currant?
For this recipe, I used Zante currants.
Zante currants are dried grapes made from the tiny variety of table grapes known as champagne grapes.
Currants are typically dried for 3 weeks. They have a tangy flavor and wonderfully chewy texture.
Can raisins be substituted for the currants in this recipe?
Yes!
Can the currants be left out of the recipe all together?
Yes!
Can other dried fruit be used in this recipe?
Sure! Get creative!
Just remember to chop the dried fruit into tiny pieces before adding it to the biscuit/cookie batter.
*SPECIAL NOTE - Tossing chopped dried fruit with a tiny bit of flour will help keep the dried fruit from sticking together so they'll mix more evenly into the batter.
Can the dough for these cookies be frozen after making?
Yes!
If you'd like to prepare the dough in advance of baking, wrap the flattened discs well in plastic wrap and freeze for up to 6 months.
Can orange cardamom biscuits be frozen after baking?
Yes!
Wrap them well in plastic wrap after the cookies have fully cooled and they can remain in the freezer for up to 3 months.
Want more delicious cookie recipes from around the world?
*American Flag Heart Decorated Sugar Cookies (pictured below and in the featured video) from (yours truly) Kudos Kitchen
"While these adorable red, white, and blue sugar cookies do take a little extra time to prepare, American Flag Heart Decorated Sugar Cookies are definitely worth the effort! They’re sure to be a hit at your next patriotic party or event."
*Soft Italian Biscotti Cookies from Ever After in the Woods
*Maltese Figolli Cookies from Charlotte's Lively Kitchen
*Swedish Heirloom Cookies with Walnuts from Sizzling Eats
*Stroopwafels from Barth Bakery
*Viennese Whirls Butter Cookies (pictured below) from (yours truly) Kudos Kitchen
"Viennese Whirls Butter Cookies are a delicate, melt-in-your-mouth treat. They’re light as a feather, utterly scrumptious, and last but not least, really pretty!"
*German "Amerikaner" Cookie Cakes from Foodal
*Indian Nankhatai Cookies from Veg Recipes of India
*Speculoos (Dutch Windmill Cookies) from Upstate Ramblings
*Italian Amaretti Cookies from This Delicious House
*British Orange Cardamom Biscuits (pictured below) THIS IS THE PLACE
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
English Orange Cardamom Biscuits
Equipment
- kitchen scale optional
- stand mixer optional
Ingredients
- 16 tablespoons butter softened
- 1 cup caster sugar plus 2 tablespoons for sprinkling. (Granulated sugar may be substituted)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons freshly grated orange zest
- 3 cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ¾ cup currants
Instructions
- Cream and softened butter in a large bowl, scraping down the sides as needed.
- Add the sugar and blend until light and fluffy.
- Add the eggs and vanilla extract to the butter and sugar mixture (one at a time) and blend well after each egg addition.
- Zest two oranges and blend the fresh zest into the butter and sugar mixture.
- In a large bowl, whisk together the flour, salt, ground cinnamon, and ground cardamom.
- Gradually blend the dry ingredients (by thirds) into the wet ingredients, blending slightly after each addition, scraping down the sides of the bowl as needed.
- Add the currants to the batter and blend until just combined.
- Divide the dough in half and shape each half into a flattened round disc.
- Wrap each disc with plastic wrap and refrigerate for up to 1 hour (or overnight).
- Preheat oven to 350-degrees F (175 degrees Celsius).
- When thoroughly chilled, roll the dough discs out on a lightly floured surface to a uniformed ⅛" thickness.
- Cut the round biscuits from the dough and place the cutout biscuits onto parchment-lined baking sheets. *Note - the dough can be rerolled several times to yield as many cookies as possible. Not using a lot of flour to roll out the dough is key to tender cookies that are easy to reroll.
- Sprinkle the reserved sugar generously onto each cookie, pressing the sugar lightly onto the surface of each cookie.
- Bake for 12-15 minutes in a preheated oven (rotating the baking sheets once during baking) or until the cookies are ever so slightly golden on top and bottom.
- Cool completely on a wire rack.
- Yield = approximately 50 cookies using a 2½" round cutter.
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe for Orange Cardamom Biscuits as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Alana Stanley says
Hi Renee! These cookies look wonderful. May I ask, do the cardamom & cinnamon flavors shine in this recipe? 1/4tsp of cardamom doesn’t sound like a lot for 3C flour. Could I double or triple the amount? (I have not yet baked with cardamom so I’m unsure if it’s flavor strength. Thank you, sweet lady!
Renée says
Hi, Alana!
I do think the flavors shine in this recipe, but I have a suggestion for you to try if you think that maybe this recipe needs more cardamom to suit your tastes...
When the batter is thoroughly mixed with amounts specified in the recipe, take a quick sniff before rolling and cutting. If you can small the cardamom easily, I'd say
the flavor shines. If you don't notice it all that much, add a tiny pinch more (maybe an additional ¼ teaspoon) and sniff again. I know that may sound weird, but
using your sense of smell while cooking and baking is an excellent tool that I think is sometimes overlooked.
I hope this helps, and that you enjoy this recipe.
Take good care,
Renee
Alana Stanley says
Yes, ma’am-I will sniff away! Happy New Year Renee! Thank you for your tip.
Renée says
My pleasurer, Alana!
Happy New Year!
Renee
Helene says
These are delicious and turned out perfectly! I would highly recommend this recipe! Such a subtle sweetness!
My question is, can the dough be frozen or else chilled in the fridge for longer than a day, if I didn’t want to bake all the biscuits at once?
Thanks again!
Renée says
Hello, Helene!
Thanks so much for the glowing words and the 5-star rating. I really appreciate it.
As far as chilling the dough longer, yes, you sure can. As long as it's wrapped well I would think it could remain refrigerated for up to 5-7 days.
As for freezing, the same thing goes, except you can keep it for up to 2 months in the freezer. Just make sure it's wrapped really well so it won't get freezer burn.
Of course, you can always bake and freeze, and that works well too. Baked and frozen cookies will keep in the freezer for up to 2-3 months.
I hope all of this is helpful. I'm so glad you enjoyed these cookies. I love them too!
Take good care,
Renee
Jeanne Van Wie says
I have made these cookies twice this week. I love them! I omitted the dried fruit, only because I wanted them plain. So easy to make, and so delicious. Thanks for the great recipe.
Renée says
That's awesome, Jeanne! I'm glad you decided to leave out the dried fruit if you weren't feeling it.
Thanks for letting me know, and for the five-star rating. I appreciate it!
Take good care,
Renee
Jen says
I followed the directions exactly. The flavor of these biscuits is lovely, but the dough turned out too sticky to roll and cut with a biscuit cutter so I ended up rolling the remaining dough into balls, re-chilling them, rolling them lightly in sugar and flattening them on the parchment paper with the bottom of a glass. The flavor is terrific so I will try to make them again.
Renée says
Sounds like you made a decision that worked well. Wonder why your dough was too sticky?
Leave me more information and I'll try to troubleshoot if you like, Jen.
Anyway, I'm really happy you enjoyed the flavor. That's key!
Have a great day,
Renee
Christina says
My do has come out too sticky as well I’m wondering if it’s a difference in the way you measure your flour compared to how I do when a recipe calls for cups vs weight I spoon my flour in my measuring cups opposed to just scooping a measuring cup full cause that’s how I was taught how to do it???
Renée says
I don't typically use a kitchen scale while baking but there is a conversion button within the recipe card for those who like to weigh ingredients. That could potentially be the problem, but I would suspect that by spooning flour into a measuring cup you would have less flour by volume than the dip and level method leading to a stickier dough. In any case the mistake here is mine by note having more precise instructions. I apologize, Christina.
Hani says
excellent!
Renée says
Glad you like, Hani!!