I equate peonies with love because they’re the first blooms of summer. – Isaac Mizrahi
Finally, my peonies have bloomed! Years ago, we didn’t plant them in the most ideal location, and so, each year, ours are always late to shoot up soon after the last bit of snow has gone and likewise, late to bloom. This year, I was slightly more anxious waiting for them to bloom as I wanted to practice my photography skills (or lack of) with them. They are far too lovely to pass up such an opportunity. Since the only appropriate food I had conveniently available were these cardamom cookies, there is no uncertainty about which recipe this post will feature. Don’t get me wrong though, these are not just any ordinary cookies; they are made with whole wheat flour, contain no eggs and are flavoured with cardamom. I almost always have a jar of these in my pantry.
Before I get to the recipe, here is a shot of just the peonies. Not bad for a newbie?
Here’s another shot. I took this one at the farmer’s market this weekend. These peonies are a little sad looking, but even then, their beauty never escapes them, don’t you think?
Whole Wheat Eggless Cardamom Cookies
- 140 g white whole wheat flour
- 70 g ghee
- 74 g white sugar
- ¼ tsp baking powder
- 3/4 tsp freshly ground cardamom
- 56 g ± 1 tbsp milk
- Almonds or pistachios to garnish
- Stir sugar and ghee to smooth creamy mixture in a bowl.
- Add dry ingredients and stir to get a homogeneous mixture.
- Add milk 1 tbsp at a time and knead by hand until a the dough forms a ball that holds together and does not crumble apart. It will not be sticky.
- Divide into 24 pieces. Roll each piece between your hands and slightly flatten.
- Bake at 390 °F for 12-15 min until golden brown.