Rose and Cardamom Biscuits
- 125 g caster sugar
- 2 small eggs, only the yolk
- 100 g unsalted butter, softened
- 60 ml vegetable oil
- 10 drops of Cardamom Spice Drops
- 6-8 drops of Rose Spice Drops
- 250 g rice flour
- 1 1/2 tsp poppy seeds
- Makes about 25
Preheat the oven to 190C/170C fan /375F/gas 5. Line baking trays with
Heat the sugar with 4 tbsp water in a small pan over a medium heat and stir until the
sugar dissolves and no more. Set aside to cool down. Once cooled down add the Rose
Spice Drops®. Place the egg yolks, butter, oil, Cardamom Spice Drops® and rice flour in a
large bowl and beat until evenly blended. Gradually add the sugar syrup, beating until
combined. Spoon the mixture into a piping bag with a 1 cm nozzle and pipe 5 cm spirals,
2 cm apart on the baking trays. Sprinkle the mixture lightly with poppy seeds and bake on
the bottom shelf for 12-14 minutes or until the biscuits turn slightly golden. Remove the
trays from the oven and set aside until the biscuits are cooled down.
Great with an afternoon tea or with desserts.
mouth-watering to share?