If you’re looking for something a little different for your next sweet treat, you’ve found it. Cardamom, more often used in curries, adds a spicy sweetness to these otherwise classic cookies.
Makes 6 big cookies or 8 small ones
caster sugar 60g
light muscovado sugar 40g
dark chocolate (the darker the better) 50g
green cardamom 6 pods
vanilla extract 1/4 tsp
salt 1/4 tsp
wholemeal flour 100g
baking powder 1/4 tsp
Preheat the oven to 180C. Line a baking tray with baking parchment and set aside.
Cream the butter and sugars until pale in colour and the texture becomes light.
Toast the hazelnuts in a dry pan until golden in colour. Keep them moving regularly to prevent burning. Take half of them and blitz in a food processor or chop finely. Cut the remaining ones roughly.
Cut up the chocolate. A mixture of larger chunks and finer shards works well.
Crack open the cardamom pods and crush the seeds inside with a pestle and mortar, or even just the back of a spoon.
Break the egg into a bowl, mix lightly with a fork, and add to the butter and sugar. Mix in the vanilla extract and salt.
Add the flour and baking powder gradually into the rest of the mixture.
Finally add the chopped chocolate, ground cardamom and chopped hazelnuts.
Place heaped tablespoons of the mixture on the baking sheets, giving them room to spread. Press down a little.
Bake for about 17 minutes, until your kitchen is filled with an incredible aroma. They should still be quite soft. Leave for three or four minutes, then transfer to a cooling rack, if they even make it that far.