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Chocolate coffee and cardamom biscuits (cookies) - Domestic Gothess

Chocolate Coffee Cardamom Biscuits

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 50
Author Domestic Gothess


  • 200 g (1 + 2/3 cup) plain flour
  • 50 g (scant 1/2 cup) cocoa powder
  • 1/2 to 1 tsp ground cardamom
  • 4 tsp finely ground coffee
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda baking soda
  • 1/4 tsp salt
  • 150 g (1/2 cup + 2tbsp) cold butter, diced
  • 150 g (3/4 cup + 2 tbsp) light brown soft sugar
  • 1 tsp vanilla extract
  • 1 medium egg


  1. Place the flour, cocoa powder, cardamom, coffee, baking powder, bicarbonate of soda and salt in a food processor and pulse until combined. Add the butter and blitz until the mixture resembles breadcrumbs, mix in the sugar then add the vanilla extract and egg and blend until the dough comes together. (If you don't have a food processor you can rub the butter into the dry ingredients by hand.)
  2. Shape the dough into a rough log and place it on a long piece of clingfilm, fold the clingfilm over the dough and roll it into an approx 4cm wide sausage, twist the ends of the clingfilm tightly to seal. The dough will be quite soft at this point but will firm up after chilling so don't worry if you can't get it very neat at this point, you can always reshape it after it has been in the fridge for a while.
  3. Place the log in the fridge for at least an hour, or in the freezer for 20 to 30 minutes. Meanwhile, heat the oven to 190C/375F/gas mark 5 and line a baking sheet with greaseproof paper.
  4. Once the dough is firm, use a sharp knife to cut it into slices approx 5mm wide and place them fairly well spaced apart on the baking sheet. Re-wrap the leftover dough and store in the freezer.
  5. Bake the biscuits for 8-10 minutes until slightly risen and beginning to firm around the edges, they will crisp up upon cooling. Transfer to a wire rack to cool.

Recipe Notes

Adapted from Scandilicious Baking by Signe Johansen