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Swedish Cardamom Cookies

rachel cardaomon cookies

Makes about 40 cookies.

You will need:

  • 225g (8oz) butter, softened
  • 125g (4½oz) icing sugar
  • 275g (10oz) flour
  • 1 egg, beaten
  • 2 teaspoons ground cardamom, see my Tip, above left
  • 1 teaspoon orange zest, finely grated
  • Pinch of salt
  • 200g (7oz) chopped pecans or sugar crystals/nibs – (coloured, if you like, available in some speciality food shops) (optional)

Put the softened butter in a bowl and beat until it is soft. Add in half of the icing sugar and continue to beat, then add in the other half. Keep beating until it is all incorporated. Next, add in the flour, the beaten egg, the ground cardamom, the finely grated orange zest and the salt, then continue to beat until everything is well combined.

Roll the dough out into a log shape approximately 4cm (1½in) wide and about 35cm (14in) long.

Roll the dough in the chopped pecans or the sugar crystals/nibs, whichever you’re using, if you’re using them, then transfer the dough to a large piece of parchment paper or cling film and roll it to cover it. If you have used pecan nuts or sugar crystals/nibs, press them in to the sides of the dough.

Put the dough in the fridge for a few hours or leave it in it overnight.

When you want to cook some, or all, of the cookies, cut the dough into ½-¾cm slices then lay them flat on a parchment-lined tray. Cook in an oven preheated to 180°C, 350°F, Gas 4 for about 15-24 minutes (the cooking time will vary, according to thickness), or until a light golden colour. Carefully lift on to a cooling rack to cool completely.

Read Rachel’s Blog Post about Nordic and Scandinavian food

Posted on

Swedish Cardamom Cookies

rachel cardaomon cookies

Makes about 40 cookies.

You will need:

  • 225g (8oz) butter, softened
  • 125g (4½oz) icing sugar
  • 275g (10oz) flour
  • 1 egg, beaten
  • 2 teaspoons ground cardamom, see my Tip, above left
  • 1 teaspoon orange zest, finely grated
  • Pinch of salt
  • 200g (7oz) chopped pecans or sugar crystals/nibs – (coloured, if you like, available in some speciality food shops) (optional)

Put the softened butter in a bowl and beat until it is soft. Add in half of the icing sugar and continue to beat, then add in the other half. Keep beating until it is all incorporated. Next, add in the flour, the beaten egg, the ground cardamom, the finely grated orange zest and the salt, then continue to beat until everything is well combined.

Roll the dough out into a log shape approximately 4cm (1½in) wide and about 35cm (14in) long.

Roll the dough in the chopped pecans or the sugar crystals/nibs, whichever you’re using, if you’re using them, then transfer the dough to a large piece of parchment paper or cling film and roll it to cover it. If you have used pecan nuts or sugar crystals/nibs, press them in to the sides of the dough.

Put the dough in the fridge for a few hours or leave it in it overnight.

When you want to cook some, or all, of the cookies, cut the dough into ½-¾cm slices then lay them flat on a parchment-lined tray. Cook in an oven preheated to 180°C, 350°F, Gas 4 for about 15-24 minutes (the cooking time will vary, according to thickness), or until a light golden colour. Carefully lift on to a cooling rack to cool completely.

Read Rachel’s Blog Post about Nordic and Scandinavian food

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Ballymaloe’s Famous Chocolate Orange Cake recipe

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs
http://www.ballymaloe.ie/recipe/chocolate-orange-cake

 

Posted on

Ballymaloe’s Famous Chocolate Orange Cake recipe

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs
http://www.ballymaloe.ie/recipe/chocolate-orange-cake

 

Posted on

Ballymaloe’s Famous Chocolate Orange Cake recipe

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs
http://www.ballymaloe.ie/recipe/chocolate-orange-cake