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    Home » Dessert Recipes » Cookie Recipes

    Published: Mar 17, 2020 · Modified: May 15, 2024 by Renée · This post may contain affiliate links · 14 Comments

    Orange Cardamom Biscuits

    Jump to Recipe

    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!

    Table of Contents Found Here
    • 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
    • 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.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to 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
    • kitchen scale (optional)

    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.
    Granulated sugar in a food processor.
    Granulated sugar in a food processor for making castor sugar.
    A hand in some castor sugar to show consistency.

    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.
    Butter in a stand mixer with the paddle attachment.
    Creaming butter in a stand mixer.
    A spatula in a stand mixer bowl with creamed butter.
    Castor sugar being added to creamed butter.
    Creamed butter in a bowl with castor sugar.
    Creamed butter and sugar in a stand mixer bowl.
    Eggs being added to a stand mixer bowl.
    An egg in a stand mixer bowl with creamed butter.
    Vanilla extract being added to butter in a stand mixer bowl.
    An orange on a grater.
    Orange zest in a bowl of butter for a cookie batter.
    A butter mixture in a bowl with the paddle attachment.
    • 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).
    Salt being added to flour in a glass bowl.
    Cinnamon in a bowl with flour.
    A whisk in a bowl of dry ingredients for making cookies.
    The dry mixture added to the bowl of a stand mixer.
    A cookie batter in a stand mixer with the paddle attachment.
    A cookie batter in a bowl with a spatula.
    Currants being added to a cookie dough.
    Currants in the bowl with a cookie dough.
    A cookie dough with currants in a bowl.
    A hand flattening a disc of currant cookie dough.
    Two discs of currant cookie dough wrapped in plastic wrap.
    • 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
    Currant cookies dough being rolled with a rolling pin.
    Currant cookie dough being cut out with cookie cutters.
    A hand mixing the dough scraps.
    A ball of currant cookie dough.
    Sprinkling castor sugar on a cookie before baking.
    A cookie sheet filled with orange cardamom biscuits before baking.
    A stack of orange cardamom cookies on a china plate with tea cups in the background.

    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.

    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).

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    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!"

    A pretty bunch of Viennese Whirls cookies on a wooden board.

    *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

    *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.

    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.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A stack of Orange Cardamom Biscuits on a pretty plate with a cup of tea in the background.

    English Orange Cardamom Biscuits

    Renee Goerger
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this 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

    Equipment

    • kitchen scale optional
    • measuring cups and spoons
    • Rolling Pin
    • baking sheets
    • parchment paper
    • stand mixer optional
    • hand mixer
    • microplane
    • round cookie cutters
    • Mixing Bowls
    • spatula
    • plastic wrap
    • cooling rack
    • kitchen timer
    • oven gloves

    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
    Get Recipe Ingredients

    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

    Store cookies in an airtight container at room temperature for up to 7 days.
    Baked cookies may be frozen in an airtight container for up to 5 months.
    Unbaked cookie dough may be frozen if wrapped well in plastic wrap for up to 3 months. Thaw the dough in the refrigerator and bake as the recipe instructs.

    Nutrition

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

    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!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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    Until we eat again, I hope you have a delicious day!

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    Comments

      4.70 from 13 votes (10 ratings without comment)

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    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.

        • Renée says

          January 01, 2023 at 3:27 pm

          My pleasurer, Alana!
          Happy New Year!
          Renee

    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
        • Christina says

          October 30, 2023 at 4:00 am

          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

          October 30, 2023 at 8:37 am

          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.

    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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