125g soft unsalted butter, chopped
1 teaspoons ground cardamon
1 teaspoon bicarbonate of soda
teaspoon vanilla extract
grated rind of orange
200g (1 firmly packed cup) brown sugar
1 egg
300g (2 cups) plain flour
1 teaspoon cream of tartar


Beat butter in a medium bowl until light and fluffy. Add cardamon, bicarbonate of soda and a pinch of salt and mix well. Gradually add the vanilla, orange rind and brown sugar and beat until smooth. Add egg and beat until well combined. Fold in combined sifted flour, cream of tartar and mix to form a soft dough. Roll mixture into walnut-sized balls and place on greased oven trays. Lightly flatten each ball with the back of a fork and bake at 180 C for 15 minutes, or until crisp. Cool biscuits on a wire rack. Biscuits keep in an airtight container for up to 3 days. Makes 24.

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