Cardamom-orange wafers

Cardamom-orange wafers

By
From
Arabesque
Photographer
William Meppem

Cardamom’s warm citrussy tones have a special affinity with orange. This combination features in all sorts of sweet dishes, ranging from ice-creams to crème caramels and brûlées. It works equally well in moist cakes and crisp, buttery wafers such as these. They will keep for around three days in a well sealed container.

Ingredients

Quantity Ingredient
60g caster sugar
60g plain flour
1 orange, finely zested
1/4 teaspoon cardamom seeds, finely crushed
2 egg whites
75g butter, melted
1/2 teaspoon orange-blossom water
small bowl milk

Method

  1. Mix together the sugar, flour, zest and cardamom seeds. Add the egg whites and mix to a smooth paste. Melt the butter and allow it to cool a little. Add the butter and the orange-blossom water to the mixture and stir to incorporate. The batter will be quite loose and sloppy.
  2. Preheat the oven to 160°C. Line a baking tray with baking paper and dot with small, well-spaced blobs of the batter. Wet your finger in the milk and carefully flatten and smear the batter out to circles about 1 mm thick. Refrigerate these for 10 minutes before baking in the centre of the oven for 5–7 minutes, or until golden-brown. Remove the tray from the oven and lift the wafers onto a wire rack with a spatula.
  3. When they are cool, store them in an airtight container.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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