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BAM Cake converter 
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Ingredients:
- 420 g flour
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- a pinch of salt
- 185 g unsalted butter at room temperature
- 200 g sugar
- 1 teaspoon lemon zest
- 3 large eggs
- 1 teaspoon BAM vanilla paste
- 1 teaspoon buttermilk
- 2 teaspoons lemon juice
- 170 g BAM white chocolate
- 75 g sugar (for sprinkling)
- 200 g icing sugar (for sprinkling)
Instructions:
1
In a medium bowl, whisk together the flour, cardamom, baking powder, baking soda and salt. In a large bowl, whisk together the butter and sugar until the mixture is pale and fluffy. Whisk in the lemon zest. Gradually add the eggs.
2
Stir in the BAM vanilla paste, buttermilk and lemon juice. Slowly add the dry ingredients and stir until combined. Stir in the BAM white chocolate. The dough will be sticky, but that''s okay. Cover the bowl with plastic wrap and chill for at least an hour until firm enough to form into balls.
3
Preheat the oven to 200°C. Line two baking trays with baking paper. In separate shallow bowls, shake the granulated sugar and icing sugar. Lightly sprinkle your hands with icing sugar to prevent the dough from sticking to your hands. Scoop about two tablespoons of dough for each biscuit and gently roll into a ball. Roll the ball lightly in caster sugar first, then roll heavily in icing sugar. Place the biscuits on the baking tray about 2 cm apart, as they will fall apart during baking. Repeat with the rest of the dough.
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