CARDAmon and maple biscuits
Makes 10 to 12 biscuits
5 cardamom pods
90g butter, at room temperature
1.5 tbsp maple syrup
130g wholemeal flour
20g baby oat
50g plain dark chocolate
Grind the cardamom pods in a mortar and pestle. Once the seeds are ground to a fine texture, discard the empty pods.
Preheat the oven to 190ºC. Line a large baking tray with baking paper.
Cream the butter, maple syrup and salt in a food processor until the mixture is light and pale. Add one tablespoon of flour and blend again. Add the remaining flour, oat and cardamom powder and blend on low power until just about combined and the dough forms a soft ball.
Transfer the dough onto the lined baking tray and roll it with a rolling pin to about 1/2cm thickness. Cut the dough with a cookie cutter of your desired shape. Bake in the preheated oven for 10-15 minutes or until the biscuits turn a pale shade of brown. Leave to cool on a rack while you get on with the chocolate coating.
Place the chocolate and butter in a bowl over a pan of simmering water (the bowl shouldn't touch the water). Melt the chocolate and butter, stirring occasionally. Once melted and glossy, dip the biscuits into the mix. Transfer the dipped biscuits back onto the baking tray or rack for the chocolate to set.
Keep the biscuits in an airtight box in a cool place (or the fridge if you live in a tropical country) for up to 3 days.