Cocoa and Cardamom Sandwich Biscuits with Orange Buttercream
Rich cocoa biscuits scented with cardamom and designed to hold an embossed pattern without spreading. The dough rolls cleanly, bakes evenly and keeps a sharp imprint. Sandwiched with a bright orange buttercream that lifts the chocolate, these make beautiful gifts and are ideal for Christmas baking or biscuit boxes.
Cocoa and Cardamom Sandwich Biscuits with Orange Buttercream
Rich cocoa and cardamom biscuits that keep their embossed pattern and are filled with orange buttercream
Ingredients
- 500 g plain flour
- 50 g cocoa powder
- 3 tsp ground cardamom
- 1/2 tsp fine sea salt
- 300 g unsalted butter, softened
- 140 g caster sugar
- 100 g light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 200 g unsalted butter, softened
- 300 g icing sugar, sifted
- 2 tsp finely grated orange zest
- 1 tsp orange extract or 1/2 tsp orange blossom water
- Pinch of fine sea salt
Instructions
- Whisk the plain flour with the cocoa powder, ground cardamom and salt until evenly combined.
- Cream the softened butter with the caster sugar and light brown sugar for about one to two minutes until smooth but not fluffy. Beat in the egg and vanilla extract until just blended.
- Add the dry ingredients and mix until the dough forms a firm ball. Stop as soon as it comes together. If slightly sticky, add one or two teaspoons of flour.
- Flatten the dough into a disc, wrap in cling film and chill for 30 to 45 minutes until firm enough to roll cleanly.
- For the buttercream, beat the softened butter until smooth. Add the icing sugar gradually and beat until creamy. Add the orange zest, orange extract or orange blossom water and a pinch of salt. Transfer to a piping bag and chill to firm.
- Dust the work surface lightly with flour and roll the dough to about 4 mm thickness. Dust an embossed rolling pin lightly with flour then roll firmly once to imprint an even pattern but not to flatten further.
- Cut out shapes with a sharp cutter. Transfer to 2 or 3 parchment lined baking trays and chill for 20 minutes so the pattern holds.
- Heat the oven to 180C, 160C fan. Bake the biscuits for 10 to 12 minutes until the edges are set and the tops look dry but not over baked. Cool on the tray for five minutes then transfer to a rack.
- Let the biscuits cool completely. Allow the buttercream to soften slightly then pipe a small amount onto half the biscuits and press the remaining halves gently on top.
Nutrition Facts
Calories
248Fat
14 gSugar
16 gProtein
2 gCarbs
28 gApproximate values per biscuit
Ingredients and sourcing tips
Cocoa powder
Dutch processed cocoa gives a deeper colour and smoother flavour. Natural cocoa works but the dough will be slightly lighter and a touch more acidic.
Cardamom
Freshly ground cardamom pods give the best aroma but shop bought ground cardamom is fine and blends evenly into the dough.
Orange flavouring
Orange extract gives a clean citrus flavour. Orange blossom water gives a floral lift so use only half the amount for balance.
Variations and dietary swaps
Spice variations
Replace cardamom with cinnamon or ginger for a warmer profile. Mixed spice also works for Christmas tins.
Plain version
Bake the biscuits without filling for a crisp tea biscuit. They glaze well with icing sugar mixed with a little orange juice.
Kitchen notes
Embossing and cutting tips
Lightly dust both the embossed rolling pin and the dough. One firm pass is enough. Pressing multiple times blurs the pattern. Scalloped or crinkle edged cutters give a nice finish but you can use any shapes you like. For a window biscuit, cut a small circle in half the biscuits using a metal piping nozzle.
Tips and pitfalls to avoid
Over beating the butter and sugar introduces air and causes spreading. Mix until smooth only.
Chilling the cut biscuits before baking is essential to keep the embossed details crisp.
Timing and texture cues
The biscuits will feel slightly soft in the centre when they come out of the oven but they firm up as they cool.
Storage and make ahead
The unfilled biscuits keep well for four to five days in an airtight tin. The formed dough freezes well for up to one month. Buttercream can be made ahead and chilled then softened slightly before use.
Serving suggestions
How to serve
Serve as filled sandwich biscuits or plain with tea. They sit well on Christmas biscuit platters and look striking when patterned.
Drinks to pair
Good with coffee, hot chocolate, Earl Grey or masala chai.
