‘Where are you from?
I am from cloves, black pepper and cardamom. Those that built you an empire’
This is a light and fragrant cookie with cooling properties, due to the rose and cardamom and vanilla. Using almonds as the base will also keep you satiated. You can make the almond meal by finely grinding almonds yourself, or to save time you can buy it.
The recipe comes together easily and including baking time can be done in under 20 minutes. The raw dough is so tasty, that it is tempting to just stop there.
Cardamom is one of my favourite spices. It is an antioxidant, a natural tranquiliser, an antimicrobial and known to flush toxins from the system.
Rose water is a powerful antiseptic, contains antioxidants and in some studies has been found to have antidepressant and antianxiety properties.
Vanilla is seen as a digestive, an aphrodisiac and when added to food, reduces the amount of sugar needed for sweetening.
Ingredients
- 1.5 cups almond meal (store-bought or home-made)
- ½ tsp cardamom
- ¾ tsp baking powder
- ¼ tsp salt
- 3 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 tsp rose water
- 1 tsp vanilla extract
Method
- Pre-heat your oven to 375F and line a baking tray with parchment
- Add the first four dry ingredients together and whisk to combine
- Add in the rest of the ingredients and stir with a spoon till the mixture comes together. You should be able to pinch the mixture and it hold together in your fingers
- Role the mixture into small balls, the size of a quarter/50pence piece
- Flatten slightly and place on baking tray
- Bake in an oven for 8-10 minutes at 375F until starting to brown and a little firm
- Let cool. As they cool, they will firm up a little more
