If you’ve ever had a lace biscuit then you’ll know how buttery and sweet they are, despite being so thin. They are perfect with a hot cup of tea and have this delicious caramel-like flavor.
Now imagine that light texture and sweetness mixed with cardamom (elaichi), rose and beautiful edible flowers and you will have an idea how good these Indian-style biscuits are!
These biscuits are paper thin and have edible flowers baked into each one, along with fragrant cardamom and vanilla flavors. The result is so beautiful. Indian sweets are known for their variety of floral flavors and colors, and this biscuit is right up there with all these amazing flavors.
The key is to allow them to cool completely as soon as they come out of the oven. The longer they cool, the crispier they will become and maintain their “paper-like” thinness and round shape. Serve these with a hot cup of chai for your own tea-time or at a party – they are perfect anytime!
ELAICHI CRISPS (Biscuits with Edible Spring blend of Flowers)
Servings: 3.5 dozen biscuits
- 8oz. unsalted butter
- 1 cup dark brown sugar (packed)
- 2 Tbsp. whole milk
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- ½ tsp. rose extract
- ¼ tsp. finely ground cardamom powder
- Spring blend edible flowers (dried roses, marigolds, violets, etc.)
**NOTE: Most grocery stores sell 6-8oz. bags of dried edible flowers, which can be used in this recipe.
- In a stand-alone mixer, add butter and brown sugar. Mix till it is smooth and creamy in texture. (About 2 minutes)
- Add milk, baking powder, vanilla, rose, and cardamom powder and mix for another 30 seconds.
- Slowly add flour to mixture till everything is fully incorporated and creamy.
- Remove and store in airtight container. Cool in refrigerator for about 1 hour to allow dough to harden a bit before baking.
- After time, preheat oven to 350F.
- Line baking sheet with parchment paper.
- Take about 1 tsp. of the dough and roll into a small ball. Place onto parchment-lined baking sheet and then take a pinch of the edible flowers and with your pointer finger, push into the middle of each round. Repeat with rest of the cookies. (12 portions per baking sheet will allow the biscuits to cook evenly and maintain their round shape as they bake.)
- Bake for 10 minutes.
- Remove from oven and allow biscuits to cool completely before removing from parchment paper. Transfer the parchment-lined biscuits onto a cooling rack. While biscuits are cooling, sprinkle a bit more edible flowers on top.
- Once biscuits are cooled, gently transfer to desired serving plate, and serve at room temperature.
These biscuits are so buttery and thin. And the rose, vanilla and cardamom really make them so much more decadent and refined than a traditional cookie or biscuit. They are just so pretty and the edible flowers really add a gorgeous texture in each bite – you will be able to really taste the florals in them. They are just perfect!
Let me know your thoughts on this recipe. Comment below, tag me on IG @cmspiceculture or catch me on FB at “Spice Culture Cooking.”