Cardamom Shortbread
"Crumbly and light-textured this is the ideal accompaniment to our lemon posset!"
- Phil Vickery
- 35 mins
- Makes: 12 rounds
Ingredients
- 225g (8oz) plain flour
- 115g (4oz) cornflour
- 225g (8oz) unsalted butter, softened
- 55g (2oz) caster sugar
- 55g (2oz) icing sugar, sieved
- 12 green cardamoms
Method
- Sieve the flour and cornflour together.
- Beat the butter and sugars together in a bowl until soft and fluffy.
- Split open the cardamom pods and place the seeds into a pestle and mortar and grind to a powder. Add the cardamom powder to the butter and sugar mixture along with the flour and cornflour and then knead well to make a dough.
- Shape into a ball then flatten and wrap in cling film. Chill for about 15 minutes.
- Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease 2 baking sheets.
- Roll out the dough to about 5mm (¼”) thick then use a 7cm (2¾”) diameter cutter to cut out the biscuits.
- Place on the baking sheets then bake for about 12-15 minutes, or until pale golden brown. Allow to cool slightly on the baking sheets before transferring to a rack to cool completely.
Tips
The use of cardamom in the shortbread, works well with the sharpness of the lemon in our Lemon Posset recipe.
A typical serving contains
-
Calories
- 311
- 16%
-
Sugars
- 11.2g
- 12%
-
Fats
- 18.0g
- 26%
-
Saturates
- 11.6g
- 58%
-
Salt
- trace
- <1%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.