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 call them cookies, I think we all can agree what they really are is delicious!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Orange Cardamom Biscuits is available at the end of this post. OR you can hit the “jump to recipe” button above to be taken directly to the recipe.
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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:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 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
The easy 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.
- When completely chilled, roll the dough discs out on a lightly floured surface to a uniformed 1/8″ 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
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.
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
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s English orange cardamom cookies.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
English Orange Cardamom Biscuits
Ingredients
- 16 tablespoons butter softened
- 1 cup caster sugar plus 2 tablespoons for sprinkling. (Granulated sugar may be substituted)
- 2 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
- 3/4 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.
- When thoroughly chilled, roll the dough discs out on a lightly floured surface to a uniformed 1/8" 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.
Nutrition
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Jen
Tuesday 13th of July 2021
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
Tuesday 13th of July 2021
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
Hani
Saturday 4th of July 2020
excellent!
Renée
Monday 6th of July 2020
Glad you like, Hani!!