Coffee and cardamom biscuits

Coffee and cardamom biscuits

Lucy's Bakes
10 mins
Cooking time
8 mins
Jacqui Melville

At a grand cookie and biscuit bake off at the Skiworld London off ice, Emily Chew created a coffee and cardamom flavoured crunchy biscuit using the batches of basic dough I took in. The taste was divine but because we needed to tweak all the ingredients to add the liquid coffee and still get the right texture, we decided it deserved a recipe of its own. It’s a really grown-up biscuit for coffee lovers with a hint of foreign flavours that is quite magical.


Quantity Ingredient
6-8 cardamom pods
10-15g instant coffee granules
30g water, boiling
50g butter, at room temperature
75g caster sugar
50g golden syrup
175g self-raising flour
9g bicarbonate of soda


  1. Preheat the oven to 190°C. Line a baking sheet with baking paper.
  2. Split the cardamom pods, remove the seeds and make sure they are all separated by rubbing them in between your fingers.
  3. Dissolve the coffee in the water.
  4. Add the butter, sugar, syrup and cardamom seeds and beat together with a wooden spoon or electric mixer until smooth.
  5. Sift over the flour and bicarbonate of soda and mix well until combined. This may be crumbly at first but then work with your hands to form a firm dough.
  6. Roll the dough into 20 g balls and put them onto the lined baking sheet with space in between.
  7. Wet your hands and flatten the cookies to about 5 mm thick. Bake for 8–9 minutes depending how crunchy you like them.
  8. Transfer to a wire rack to cool and get the crispiest biscuit you can.
  9. Store in an airtight container for up to 2 weeks.


  • This recipe is vegetarian and nut-free.


  • If you want a real coffee hit then add more coffee granules but keep the water the same.

What the the testers say

  • SAM RAFTER – ‘I’m a real coffee freak and a big fan of spiced biscuits, and these were great with a coffee.’

    CATHERINE DOEL – ‘These easy-to-make biscuits have a great flavour combination and keep well when stored in an airtight tin (but you need to hide the tin!).’

    BRENDAN CROFT – ‘I made these with a gluten-free flour blend and they worked well, but then I made them with wheat flour and added even more coffee for a big coffee hit – I love them dunked.’
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