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. 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!
Love Phil's recipes? We've got loads more delicious treats by Phil Vickery right here!
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
WEIGHT CONVERTER
Method
- Sieve the flour and cornflour together.
- Beat the butter and sugars together in a bowl until soft and fluffy.
- 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.
- Preheat the oven to 180°C/350°F/gas mark 4. Grease 2 baking sheets.
- Roll out the dough to about 5mm (¼”) thick then use a 7cm (2¾”) diameter cutter to cut out the biscuits.
- 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.
Top Tip for making Phil Vickery's cardamom shortbreads
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?
GoodtoKnow Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Phil Vickery has been part of the This Morning team for over 20 years and his recipes are unsurprisingly a huge hit with families as they are fuss-free, wholesome and delicious. He’s one of the country’s most-loved chefs and is passionate about using locally sourced ingredients to cook classic British dishes. In fact, in Phil’s spare time he likes to spend ours on his farm tending to the land and livestock, which includes pigs.
-
Gluten free biscuit recipe with no added sugar
Our gluten free biscuit recipe uses chocolate as the sweetener making them deliicous and squidgy.
By Jessica Dady Published
-
Phil Vickery’s apple fool
This apple fool makes a lovely summer or early autumn dessert and a great alternative to a trifle.
By Phil Vickery Published
-
Curry paste
Homemade curry paste can be the difference between a good curry and a great one. Learn how to make your own here - it's much easier than you might think.
By Nichola Palmer Last updated
-
Chocolate orange hot cross buns
These chocolate orange hot cross buns are covered with a thick layer of hazelnut chocolate spread. The kids are going to love them...
By Rose Fooks Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's mini beef meatballs with carrot and apple
Follow Annabel Karmel's simple recipe for mini meatballs for weaning babies and toddlers - ideal for making ahead and freezing...
By Annabel Karmel Published
-
Prince Harry’s plans for a ‘British’ Christmas for Prince Archie and Lilibet - selection boxes for breakfast?
The Duke of Sussex is planning to give his children their first-ever British Christmas
By Selina Maycock Published
-
Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch
BBC viewers can enjoy a slice of Mary Berry's Ultimate Christmas in December, with the British chef sharing recipes, tips and tricks to cooking the perfect Christmas dinner.
By Emily Stedman Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published