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!
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- 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.
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?