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Ginger and Cardamon Cookies

Sprout Ginger and Cardamon cookies

Sprout’s recipe, Ginger & Cardamon biscuits with Rosewater icing is the perfect sweet treat to make with the whole family this festive season.


What you will need:

125g unsalted butter, softened

1/2 cup (90g) brown sugar

2/3 cup honey

2 and 1/2 cups of plain flour, sifted

1 teaspoon bicarbonate of soda, sifted

2 teaspoons ground ginger

1/2 teaspoon ground cardamom

1 cup of icing sugar

1 teaspoon lemon juice

1 teaspoon rosewater

Find all these ingredients at the Village Market.



  1. Place butter and sugar in the bowl of an electric mixer and beat on medium speed for 4-5 minutes or until pale and creamy.
  2. Scrape down the sides of the bowl, before adding honey, flour, bicarbonate of soda, ginger and cardamom. Beat until smooth dough forms.
  3. Roll the dough out between two sheets of baking paper to 5mm thick. Refrigerate for 30 minutes minutes or until firm enough to handle.
  4. Preheat oven to 140°C (fan-forced). Use a cookie cutter to cut out star shapes from the dough and carefully transfer to lined baking trays. If the dough becomes too soft, place in the freezer for 5-190 minutes or until firm once again. Bake biscuits for 16-18 minutes or until light golden and dry to the touch. Allow to cool completely on the trays.
  5. Stir icing sugar, lemon juice and rosewater together in a small bowl until smooth. Transfer to a piping bag to decorate cooled biscuits.

Click here for printable version of the recipe.


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