Toasted Cardamom Shortbread
Makes 20 • Prep 15 mins • Cooking 25 mins
Shortbread is a traditional Christmas treat for good reason, it is of course just delicious, but also keeps and travels well which makes it a perfect thing to make and give. Here, the simple shortbread recipe has been given a festive touch with the toasted cardamom sugar. Make extra of the latter and keep on hand to sprinkle over fresh fruit, over cakes before baking or even to add to your coffee to add beautifully spicy note to your daily cup (or two!).
What you’ll need
3 tablespoon cardamom pods
1 cup caster sugar
For the shortbread
250g The Healthy Baker Plain Flour
100g rice flour
100g caster sugar
225g unsalted butter, cold and cut into cubes
Preheat oven to 160C and grease and line a 30x18 cm tin with sides at least 3cm.
Combine the rice and plain flour, sugar, salt and butter in a food processor and blitz until just combined. Turn out onto a very lightly floured work surface and gently knead to bring together to a dough. Press evenly into the roasting tin, cover then place in the fridge to chill for 30 minutes.
Meanwhile, for the cardamom sugar; place the whole cardamom pods on a tray and pop in the oven for 10 minutes or until the green pods turn a light brown colour and are smelling lovely and aromatic.
Tip into your food processor and blitz until as fine a powder as possible, don’t worry if you have a few bigger woody bits, you can always sift or pick them out.
Mix the ground cardamom with the sugar and store in a jar or airtight container until needed.
Once the shortbread is nice and chilled, take out of the fridge and cut into fingers, bars or small squares. You could also use a cookie cutter here and punch out some fun shapes.
Place these on a couple of lined trays, prick the surface of each biscuit a few times with a fork then sprinkle generously with the cardamom sugar.
Bake for 15-20 minutes or until shortbreads are a light golden colour. Let cool on a wire rack then store in an airtight container.