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EthiopianAuthentic Cuisine

Cardamom Biscuits

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Cardamom Biscuits

Cardamom Biscuits are a staple in the urban cafes of Ethiopia, where their enticing aroma beckons patrons for a moment of pause and enjoyment. This beloved treat is a reflection of everyday life, offering a comforting break from the hustle and bustle. Unlike more elaborate pastries, these biscuits speak directly to the heart of home cooking, where simplicity and warmth reign supreme.

The biscuits should offer a tender crumb with a touch of sweetness, balanced by the warm, citrusy notes of cardamom. As you bite into them, the subtle spice should unfold gently, supported by the richness of butter or oil, making them perfect companions to a steaming cup of Ethiopian coffee.

Ingredients

  • 2 cupsall-purpose flour
  • 1/4 cupsugar
  • 1/4 cupoil or butter
  • 1/2 cupwater
  • 1 tspspice — cardamom or cinnamon

Method

  1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, and 1 teaspoon of ground cardamom. Stir these dry ingredients together with a whisk or spoon to ensure the cardamom is evenly distributed throughout the flour and sugar. This will help the spice flavor infuse evenly into the dough.
  2. Add 1/4 cup of oil or melted butter to the dry mixture. Gradually pour in 1/2 cup of water while mixing with your hands or a wooden spoon. Continue mixing until the dough comes together and is smooth, but not sticky. If the dough feels too dry, add a little more water, a teaspoon at a time, until the desired consistency is reached.
  3. Once the dough is smooth, cover the bowl with a clean kitchen towel and let it rest for about 10 minutes. This resting period allows the flour to hydrate fully and the gluten to relax, making it easier to shape the biscuits later.
  4. After resting, divide the dough into small, equal-sized balls, about the size of a walnut. Roll each ball between your palms to form smooth, round shapes. Flatten each ball gently with your fingers or a rolling pin to about 1/4 inch thickness, ensuring even cooking.
  5. Preheat a mitad or a large, flat skillet over medium heat. If using oil, lightly grease the cooking surface with a small amount of oil. Place the shaped biscuits onto the hot surface, leaving space between each to allow for even cooking.
  6. Cook the biscuits until the underside is golden brown, which should take a few minutes. Flip them over using a spatula and cook the other side until it also turns golden brown. The biscuits should feel firm to the touch and have a fragrant aroma of cardamom.
  7. Once cooked, remove the biscuits from the heat and place them on a wire rack to cool slightly. This allows steam to escape, keeping the biscuits crisp. Serve them warm, enjoying the inviting aroma and rich flavor that fills the air.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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