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!
- 225g (8oz) plain flour
- 115g (4oz) cornflour
- 225g (8oz) unsalted butter, softened
- 55g (2oz) caster sugar
- 55g (2oz) icing sugar, sieved
- 12 green cardamoms
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.
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?