Saffron Cardamon Mohawk Cookies
Print RecipeIngredients
- 6 cardamon pods, seeds removed and ground with a mortar and pestle
- 2 small pinches Saffron threads
- 3 tbsp vanilla grass fed Ghee
- 1/4 cup organic cane sugar
- 1/4 cup almond meal
- 1 medium egg
- 1 cup organic flour
- 54 sprouted pepita seeds
Instructions
Preheat oven to 350 F and line a baking sheet with parchment paper
Place ground caradom seeds, saffron, Ghee and sugar in a mixing bowl for 3 min on medium then add the almond meal and egg
Leaving the mixer on, slowly pour the flour in until the dough resembles a fine sand
Shut mixer and use hands to form dough into a ball then using a melon ball scooper, place cookies on baking sheet and vertically insert 3 pepita seeds on top of each cookie
Bake for 30 min, shut oven and let cool in closed oven for at least 15 minutes
Not a baker, but if persistence is the key, I’m pretty sure with all this practice, I just nailed it. After work today I stoped by Fika ( Scandinavian coffee shop for those who aren’t in the know) on my way back to my desktop for a latte. After looking, and salivating a bit, at their pastries the inspiration to mix something with saffron and cardamom in it came into my brain. Starting from those two ingredients as a must, I threw in a few other key ingredients to the mixer to form a crumbly but still malleable dough and used a melon ball scooper to form the cookies. Having an uncanny resemblance to snowball, the final touch was to add three pumpkin seeds vertically into the top to finish it off with a mohawk, plus it gives it a nice crunch. As for the cookies, crunchy on the outside, tender in the heart, with a mix of spice from the cardamom, and soft delicate aroma from the saffron. Not being too sweet, this is perfect with a nice cup of mulled wine sitting by the fireplace.
No Comments