When I was in high school I played netball every winter. Centre, Wing Attack and Wing Defence were my favourite positions and all involved a lot of running up and down the court.
At half time, we were always given fresh oranges to eat. They were a convenient, healthy and hydrating snack, and full of Vitamin C to help us battle through the cold season.
Nowadays, come winter time, I stock up on oranges and feed them to my own kids. I love eating them simply cut up in quarters after a meal but I also like them baked into cakes and cookies – they make the house smell wonderful.
This Orange, Cardamom & Almond Biscuit recipe is really simple and quick to make. In appearance and taste they remind me a bit of the Aussie rock biscuits I used to love as a kid, and which you rarely find nowadays. The biscuits will keep well for a few days in an air-tight container but I can’t guarantee they’ll last that long.
- 125 gram softened butter, cut into cubes
- ⅓ cup sugar
- 1 egg
- 1 cup blanched almonds, roughly chopped
- 2 cups plain flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- Juice of half an orange
- ½ cup icing sugar
- 1-2 teaspoons of water
- 30 grams natural sliced almonds or 100 grams slivered almonds
- Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
- Cream the butter and sugar together and then add the egg yolk and beat well to combine.
- Add blanched almonds, flour, baking powder, cardamon and orange juice and mix until a firm dough.
- Form into walnut sized balls with your hands and place on baking tray.
- Bake for 20-22 minutes until biscuits are browning nicely and fully cooked Remove from oven and place gently on a oven rack to cool completely.
- You then have two decorating options: 1) Dot each biscuit with icing sugar mixture (whisk icing sugar with water) and garnish with natural almonds as per the photos. 2) Alternatively, drizzle the icing over the biscuits and then sprinkle with slithered almonds. You can also try rolling them very gently for better coverage. Leave for 15 minutes on the baking tray for the icing to fully set.
- Makes 14-16 biscuits.