Cardamom Shortbreads. Cardamom shortbread cookies should be kept in an airtight container either at room temperature, in the refrigerator, or in the freezer. Cardamom adds just a subtle intriguing note to classic shortbread. To give the cookie a more exotic flavor, see.

I made this shortbread in smaller rectangles as homemade shortbread can crumble or break easily. Interestingly enough, I realized recently that the reason my Scottish ancestors kneaded the. Phil Vickery's cardamom shortbreads put a lovely twist on a classic recipe using aromatic cardamom cooking seeds, which give them a kick of Indian flavour. You can cook Cardamom Shortbreads using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cardamom Shortbreads

You need 8 of cardamom pods.
It's 200 g of butter.
You need 25 g of ground rice.
You need 240 g of plain flour.
Prepare 70 g of icing sugar.
It's 1 of beaten egg.
You need of demerara sugar, for rolling.
You need of vanilla sugar for dusting.

These are the perfect dipping biscuits so. You'll never make plain old shortbread cookies again once you try this recipe! These cookies are inspired by my time in Sweden, and are really delicious and. Shortbread is originally a Scottish butter cookie but has been adapted to different cultures and The Middle Eastern version, called Ghoraibi, is frequently spiced with cardamom, scented with a bit of.

Cardamom Shortbreads instructions

Lightly crush the cardamom pods to release the seeds, discard the shells and put the seeds into a mortar. Crush finely with the pestle..
Place the butter, ground rice, flour and icing sugar in a food processor and mix until you have a dough..
Turn the dough out onto the work surface and push with your hands into a roll, about 3-4 cm in diameter. Wrap in plastic film and place in the fridge for an hour. Chilling is an important stage, don't rush it, otherwise the shortbreads will spread too much when they're cooking..
Take the roll out of the fridge and remove the film. Brush with beaten egg and roll in demerara sugar. Place back in the fridge for another 30 minutes..
Preheat the oven to 150°C/Gas 2. Take the roll out of the fridge and cut into thin slices, about 5mm thick, and place on a baking sheet lined with baking parchment. You could cut the roll in two and store the other half in the fridge for baking another day. I used half the roll and it made 13 biscuits..
Sprinkle a little vanilla sugar over the top of the biscuits and bake for around 15 minutes on a low shelf. I think the secret of getting these shortbreads crisp is to make sure you don't cook them too quickly, and that they bake to a pale golden colour..
Cool on a wire rack and don't store in a jar or a tin until they are completely cold..

In large bowl using electric mixer on medium speed, cream ghee. Add icing sugar to ghee and mix till sugar is completely dissolved. Add cardamom and gradually add in the flour and baking soda. Mix well. dough should not stick to your hand. These shortbreads get their spicy kick from ground cardamom and ginger.