These cardamom biscuits are buttery, perfectly spiced, and crunchy. They have a tender, crumbly texture that pairs perfectly with a cup of tea or coffee.

Cardamom has a long history in baking across cultures, from South Asia and Iran to the Middle East; it is popular, and recipes vary widely. Cardamom has a distinctive fragrance.

What are Cardamom Biscuits?

Cardamom biscuits are flavored with ground cardamom; depending on where they come from, they can be buttery and crispy, almost like shortbread. They have a delicate and soft texture.

Naan Khataay vs Nan-e Berenji?

Although these cookies are similar, they differ in the types of flour used: the Indian version uses regular wheat flour, while the Iranian version uses rice flour. Naan Khataay (Indian version) is traditionally made without egg. Whereas Nan-e-berenji uses egg whites. Both recipes are incredibly tasty.

Nan-e Berenji is a traditional Iranian rice-flour cookie flavored with cardamom and rose water. It is particularly associated with Kermanshah and Qazvin and is traditionally made for celebrations including the Persian New Year.

Naan Khataay is an Indian cookie that is made without eggs, it uses wheat flour or all-purpose flour. It is eaten as a tea-time biscuit, it is also enjoyed during festive celebrations such as Diwali and Weddings celebrations.

What do cardamom biscuits taste like and can I use ground cardamom?

Cardamom biscuits are buttery, lightly sweet, and highly aromatic. Cardamom gives them a floral, citrusy, and slightly spicy flavor. And, of course, ground cardamom will work well for this recipe, although freshly ground cardamom generally has a stronger, more complex flavor.

Our Cardamom biscuit recipe uses egg yolks, wheat flour, semolina flour, and condensed milk. It is not quite Indian, nor is it Persian; however, the result is absolutely delicious. The combination of wheat flour and semolina flour gives this recipe its rich, sandy texture that melts in the mouth. If you have never tried it, you are in for an experience.

Rice flour vs. All-Purpose Flour

Both can be used interchangeably. If you use rice flour, you’ll get a delicate cookie. Wheat flour, on the other hand, produces a more crumbly biscuit.

Ingredients

All-purpose flour, Semolina, Baking powder, Bicarbonate of Soda, Condensed milk, egg yolks, and Ghee.

All-purpose flour works well in this recipe, and it is available at most supermarkets. Semolina is made from durum wheat; it gives the biscuit a crispier texture. It has a slight nutty flavor. Baking powder makes the cookie light and tender. Bicarbonate of soda helps the cookie brown. Condensed milk is the surprise element in this recipe. It adds a beautiful, creamy, milky flavor compared with normal caster sugar. The egg yolks give the biscuit structure, while the ghee adds a buttery flavor.

A Little Cardamom Goes a Long Way What makes these cardamom biscuits so appealing is their simplicity. You don’t need chocolate, elaborate decoration, or a long list of ingredients, this recipe uses a handful of elements to create a spectacular biscuit.

Can I make these cardamom biscuits without egg?

In this recipe, the egg yolk adds richness and helps bind the dough. If you want a completely eggless cardamom biscuit, Naan Khataay is a better traditional style to explore.

Instructions

Sift the flour, semolina, cardamom powder, bicarbonate of soda, and baking powder into a bowl. Melt the Ghee in the microwave for 30 seconds. Add it to the bowl, along with two egg yolks and the condensed milk. Mix until well combined.

Mix until a soft dough forms; don’t overwork it, as it can make the biscuits less delicate. Shape the biscuits: roll the dough into 5 mm round balls, then gently flatten them. Place them on a parchment-lined baking tray.

Preheat the oven to 190 Celsius and bake for 5 minutes; then reduce the temperature to 150 Celsius and bake for 20 minutes. Leave the cookies in the warm oven for 15 minutes. Remove from the oven and let them cool; transfer to a Tupperware.

Cardamom biscuits are a delicious way to enjoy your afternoon cup of tea and coffee.

How to Get the Best Cardamom Biscuits?

Don’t overbake the cookies. Follow the baking times and temperatures recommended in this recipe. Avoid overworking the dough. If you live in a warmer climate, chill the cookie dough in the fridge for 30 minutes to make it easier to shape. Let the cookies cool down after you remove them from the oven.

How to Serve Cardamom Biscuits?

You can serve these biscuits with your favorite warm beverage such as Black tea, Turkish coffee, or Arabic Coffee. A cup of cappuccino will work well with these flavors. Explore Persian recipes, Indian recipes for more inspiration.

How to Store Cardamom Biscuits?

Once cool, store in an airtight container at room temperature. They will last for approximately two weeks. For best results, store them in a cool, dry place.