Cardamon Short Bread
Shortbread is a Scottish classic that is loved by millions around the world. In Edinburgh, there are plenty of tartan tat shops stocking it, allowing tourists to take a sweet piece of Scotland to share when they get back home.
Shortbread is equally loved by people all over Scotland, and it frequently features in bake sales and other events that necessitate baking lovely sweet treats to accompany a cup of tea.
This recipe gives a twist to the classic, by adding cardamom to make shortbread with flair. Let us know what you think!
Cardamom Shortbread
Easy quick recipe for delicious, buttery shortbread
Ingredients
- 10 pods green cardamom
- 150 g Plain flour
- 70 g Caster sugar
Instructions
- Remove the skin from the cardamom pods ans discard the shells. Crush the seeds (A mortar and pestle is ideal for this).
- Cream buttery and sugar together, and beat until fully combined
- Stir in the flour and ground cardammom until patry like dough is formed. Chill in the fridge for 20 minutes
- Roll out the dough to around 8mm think and cut unto shapes
- Put the cut out shapes onto a baking tray and place in the fridge for at least 20 minutes
- Once chilled, use a cocktail stick to make small holes at the top of the short bread and sprinke over some caster sugarand bake for 14-16 minutes at 180 degrees C fan oven
- Bake for 15 minutes until golden brown
- Place on cooling rack