Kashmiri Ginger Cardamom Biscuits
Lightly spiced buttery biscuits with fresh ginger and aromatic cardamom, perfect with tea or as a fragrant snack. This indian-inspired desserts ready in about 33 minutes layers all-purpose flour, unsalted butter, cold and diced, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 3/4 cup granulated sugar
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground green cardamom
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp milk
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground green cardamom, and 1/4 tsp salt.
- Step 2: Using a pastry cutter or fingertips, cut 1/2 cup cold diced unsalted butter into the flour mixture until it resembles coarse crumbs.
- Step 3: Stir in 3/4 cup granulated sugar and 1 tbsp finely grated fresh ginger until evenly distributed.
- Step 4: Add 3 tbsp milk and 1 tsp vanilla extract, mixing gently with a spoon until the dough just comes together. If too dry, add 1 tbsp more milk.
- Step 5: Turn dough onto a lightly floured surface and knead briefly until smooth. Roll out to 1/4-inch thickness.
- Step 6: Cut into rounds using a 2-inch biscuit cutter and place on a parchment-lined baking tray about 1 inch apart.
- Step 7: Bake for 15-18 minutes until edges are lightly golden and biscuits are firm to touch.
- Step 8: Cool on wire rack before serving with tea or coffee.
Frequently asked questions
How long does Kashmiri Ginger Cardamom Biscuits take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Kashmiri Ginger Cardamom Biscuits?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Kashmiri Ginger Cardamom Biscuits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri Ginger Cardamom Biscuits for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kashmiri Ginger Cardamom Biscuits?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
