Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 4 g baking powder
- 2 g salt
- 4 g ground cardamom
- 2 g ground cinnamon
Wet Ingredients
- 115 g unsalted butter, softened to room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 10 g fresh ginger, peeled and finely grated
- 1 egg, room temperature
- 5 ml vanilla extract
Nutrition (per serving)
Method
Sift the all-purpose flour, baking powder, salt, ground cardamom, and ground cinnamon together into a medium mixing bowl to ensure even distribution of the spices.
In a separate large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is pale, light, and fluffy.
Beat the room-temperature egg, vanilla extract, and finely grated fresh ginger into the butter mixture until fully incorporated, scraping down the sides of the bowl with a spatula as needed.
Add the sifted dry ingredients to the wet mixture. Mix on low speed just until a cohesive dough forms. Stop mixing as soon as no dry streaks of flour remain to prevent the biscuits from becoming tough.
Gather the dough, shape it into a flat disc, and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 45 minutes to firm up the butter and allow the gluten to relax.
Preheat the oven to 175°C/350°F. Line a large baking sheet with parchment paper.
Unwrap the chilled dough and place it between two large sheets of parchment paper. Use a rolling pin to roll the dough out to an even thickness of about 5 millimeters.
Use a round cookie cutter to punch out the biscuits. Carefully lift and place the cut biscuits onto the prepared baking sheet, leaving about 2 centimeters of space between each.
Bake the biscuits in the preheated 175°C/350°F oven for 12 minutes, or until the edges are lightly golden brown and the centers are set to the touch.
Remove from the oven and let the biscuits rest on the baking sheet for 3 minutes before carefully transferring them to a wire cooling rack to cool completely.
Chef's Notes
- Ensure your butter is softened to room temperature, ideally around 18 degrees Celsius. This specific temperature allows it to cream properly with the sugars, building structure without melting and causing the biscuits to spread flat.
- Pre-ground cardamom loses its essential oils rapidly. For the most vibrant citrus and spice flavor, purchase whole green cardamom pods, discard the green husks, and grind the inner black seeds yourself in a mortar and pestle just before baking.
- Rolling the dough between two sheets of parchment paper is a foolproof method that prevents sticking without requiring extra dusting flour, which can inadvertently make the finished biscuits tough and dry.
- For an even more intense heat, try folding 30 grams of finely minced crystallized ginger into the dough along with the dry ingredients. It provides delightful chewy bursts of concentrated spice.
Storage
Refrigerator: 2 weeks — Store baked biscuits in an airtight container to maintain crispness. If they soften, they can be re-crisped in a low oven.
Freezer: 3 months — Raw dough discs can be frozen tightly wrapped in plastic. Thaw overnight in the refrigerator before rolling.
