I love autumn - there's something about the season that warrants warm, snuggly blankets and a hint of  spice. These biscuits are a perfect buttery treat for October comfort, especially if you want a change from cinnamon or pumpkin spice. And if I, a self-confessed cardamom hater, like them... well, then you really know they're good 😉

These biscuits are so easy! They're every so slightly crisp yet crumbly, dry yet buttery - adapted from traditional sugar cookie recipes for the texture and snap that I like best. The zesty orange is bright and floral, and the cardamom provides a warm herbal tone which is perfect for a cold and windy autumn day. White chocolate adds a final note of sweetness, and it's a great alternative for the more common pecan, apple or cinnamon flavours typical of this time of year. Enjoy with a glass or milk or hot mulled cider.

Ingredients:
Makes 50 biscuits (6cm diameter)

• 225g softened butter 
• 200g sugar
• 2 eggs
• 450g all purpose flour
• 1 tsp salt (omit if using salted butter)
• 1 tsp baking powder
• 1.5 tsp ground cardamom
• 1 tsp vanilla extract (or 1 tsp vanilla sugar)
• zest of 2 oranges
• white chocolate as needed for dipping/drizzling

Method:

1. Give the butter a good stir, and mix in the sugar and cardamom. If you're using vanilla sugar, add it in now. Beat until pale and fluffy. I used a wooden spoon for this, but you can also use a mixer.



2. Beat in the eggs (and vanilla extract, if using).

3. Stir in the orange zest. Your kitchen should smell amazing by now!



4. Mix together the flour, baking powder, and salt, and stir gradually into the wet mixture. It will be difficult to stir in by the end - turn out onto a floured surface and gently bring the dough together. Don't knead too much, else the biscuits will be tough. If your dough is too sticky, gently knead in a little more flour until the dough is soft but smooth, like warm play-doh.



Sticky dough on the left, smooth on the right:



5. Chill in the fridge for at least an hour, until the dough is cold and firm.

6. Before you roll out the dough, preheat the oven to 180c (reduce slightly for fan assisted oven as necessary).

7. Roll out the dough on a floured surface to half a centimetre thick, and cut out shapes of your choice. I used a 6cm circular cutter (okay, a drinking glass) and came out with 50 biscuits. You can also roll between two sheets of baking paper (my preferred choice).



8. Bake for 10-12 minutes, until the edges and underside are golden. The top of the biscuit will be pale and soft, it will harden up as it cools so don't be tempted to overbake. Cool on a wire rack.



9. Melt some white chocolate over a double boiler - either dip the biscuits half or all the way, or gently drizzle over the top. This all depends on how sweet you want the biscuits to be. They are ready to serve once the chocolate has set. Enjoy!