1 teaspoon ground cardamom plus ½ teaspoon coarsely-ground fresh cardamom seeds
½ teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
2 cups all purpose flour
How to Make It
Combine the sugars, cinnamon, cardamom, and ginger in a large bowl. Add the butter and beat with an electric mixer on medium-high until light and well blended, about 2 minutes. Mix in the flour until just combined and use your hands to pull the dough into a large ball. Cover the dough with plastic wrap and place in the refrigerator to chill for 30 minutes to 1 hour.
Heat the oven to 350°F. Line two baking sheets with parchment. Unwrap the dough and divide it into 4 equal sections, then roll each section into a cylinder about 12-inches long. Arrange two of the cylinders on each baking sheet and and, using your fingertips, flatten each one to about ¼-inch thickness. Pressing down gently with the tines of a fork, press a striped pattern along the length of the dough. (Note: take care to leave 1 ½ to 2-inches between each log of dough to allow for spreading during baking.)
Bake the sections for about 15 minutes or until their edges turn a deep golden brown. Let cool for 2 minutes and then, using a serrated knife or a pizza cutter, cut each section into 1- to 1 ½-inch diagonal slices. Transfer slices to a wire rack to cool completely.
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