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    Home » Dessert Recipes » Cookie Recipes

    Published: Mar 17, 2020 · Modified: Mar 20, 2023 by Renée · This post may contain affiliate links · 12 Comments

    Orange Cardamom Biscuits

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    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.

    A sugared stack of orange cardamom biscuits on a china plate.

    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!

    Jump to:
    • How this recipe came to be
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • The easy instructions:
    • How to make caster sugar?
    • How to make orange cardamom biscuits
    • 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

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    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.

    A closeup vertical picture of orange cardamom biscuits with sugar coating and currants.

    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 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
    A stack of orange cardamom cookies on a china plate with tea cups in the background.

    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).

    A closeup photo of a hand holding a sugared English orange cardamom biscuit with currants.

    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.

    A closeup photo of a hand showing the underside of an English orange cardamom biscuit.

    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."

    Patriotic Red, White, and Blue American Flag Heart Decorated Sugar Cookies - kudoskitchenbyrenee.com

    *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

    Shop my recommended products at my Kudos Kitchen Store on Amazon

    *British Orange Cardamom Biscuits (pictured below) THIS IS THE PLACE

    Title text vertical image of a stack of English Orange Cardamom biscuits with currants and a sugar dusting.

    ⭐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 on the recipe card, along with a comment of why you rated as you did.

    Google loves ratings and will show my recipes to more people if they have them. Thank you. 🙂

    Printable Recipe Card

    English Orange Cardamom Biscuits

    Renee Goerger
    4.70 from 13 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Additional Time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Cookie Recipes
    Cuisine English
    Servings 50 cookies
    Calories 85 kcal

    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
    • 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.
    • 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.

    Nutrition

    Serving: 1cookieCalories: 85kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 17mgSodium: 54mgSugar: 5g
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    Reader Interactions

    Comments

    1. Alana Stanley says

      December 17, 2022 at 5:25 pm

      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!

      Reply
      • Renée says

        December 18, 2022 at 7:20 am

        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

        Reply
        • Alana Stanley says

          January 01, 2023 at 1:06 pm

          Yes, ma’am-I will sniff away! Happy New Year Renee! Thank you for your tip.

          Reply
          • Renée says

            January 01, 2023 at 3:27 pm

            My pleasurer, Alana!
            Happy New Year!
            Renee

            Reply
    2. Helene says

      February 08, 2022 at 3:25 pm

      5 stars
      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!

      Reply
      • Renée says

        February 09, 2022 at 7:40 am

        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

        Reply
    3. Jeanne Van Wie says

      October 20, 2021 at 10:41 am

      5 stars
      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.

      Reply
      • Renée says

        October 20, 2021 at 1:00 pm

        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

        Reply
    4. Jen says

      July 13, 2021 at 9:32 am

      5 stars
      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.

      Reply
      • Renée says

        July 13, 2021 at 11:38 am

        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

        Reply
    5. Hani says

      July 04, 2020 at 9:58 am

      excellent!

      Reply
      • Renée says

        July 06, 2020 at 9:52 am

        Glad you like, Hani!!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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