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What you’ll need

cardamom powder

3 tablespoon cardamom pods

caster sugar

1 cup caster sugar

For the shortbread


250g The Healthy Baker Plain Flour

rice flour

100g rice flour

caster sugar

100g caster sugar


pinch salt


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.