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Phil Vickery's cardamom shortbreads

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Phil Vickery's cardamon shortbreads
Phil Vickery's cardamon shortbreads
  • Makes: 12

  • Prep time:

  • Cooking time:

    (plus pastry chilling time)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Phil Vickery's cradamom shortbreads put a lovely twist on a classic recipe using aromatic cardamom cooking seeds, which give them a kick of Indian flavour. These are the perfect dipping biscuits so make sure to serve them alongside a hot cup of tea, and be warned - friends and family are going to want more so make sure you have enough to go round! Shortbreads are always a favourite, let alone these that have a little extra something in them!

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

Cardamons work well with the sharpness of lemons. If you're feeling adventurous, why not add in the zest of a lemon to your shortbread mixture at step 3?

Method

  1. Sieve the flour and cornflour together.
  2. Beat the butter and sugars together in a bowl until soft and fluffy.
  3. 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 mins.
  4. Preheat the oven to 180C/350F/gas mark 4. Grease 2 baking sheets.
  5. Roll out the dough to about 5mm () thick then use a 7cm (2) diameter cutter to cut out the biscuits.
  6. Place on the baking sheets then bake for about 12-15 mins, or until pale golden brown. Allow to cool slightly on the baking sheets before transferring to a rack to cool completely.

Copyright Phil Vickery, July 2007

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