Richer and deeper in flavour than standard butter biscuits, these cookies are crunchy on the outside and soft in the middle. If you're not fond of cardamom, swap it for another spice or just leave it out altogether.
Prep Time28 minutesmins
Cook Time12 minutesmins
Total Time40 minutesmins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: biscuits, brown butter, cardamom, cookies, jaggery
Place the butter in a pan and simmer over a medium heat for about five minutes. The butter will foam up then become golden brown.Leave in a cool place to firm up a bit.
In a mixing bowl, beat the butter and jaggery (or sugar) together until well combined.
Beat in the egg.
Sieve in the flours and stir until just combined.
Grind the cardamom seeds with the sugar and place into a bowl.
Roll teaspoonfuls of the brown butter dough into balls, then coat in the cardamom sugar.
Place well apart on a lined baking tray and bake in a preheated oven for 12 minutes at 180℃ (350℉, Gas 4), or until golden.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.