Toasted cardamom shortbread
This simple, classic shortbread is made a little more interesting with the addition of aromatic toasted cardamom.
Ingrediënten
- 12/3 cups 250 g plain (all-purpose) flour, plus extra for dusting
- 100 g 3½ oz rice flour
- 100 g 3½ oz caster (superfine) sugar
- A pinch of salt
- 225 g 8 oz chilled unsalted butter, cut into cubes
CARDAMOM SUGAR
- 6 cardamom pods
- ½ cup 110 g caster (superfine) sugar
Instructies
- Preheat the oven to 160°C (320°F).
- Grease and line a 30 x 18 cm (12 x 7 inch) cake tin.
- Line two baking trays with baking paper.
- Place all the ingredients in a food processor and blitz until roughly combined.
- Turn the mixture out onto a very lightly floured work surface and gently knead to bring it together into a dough.
- Press the dough into the tin and place in the fridge to chill for 20 minutes.
- For the cardamom sugar, toast the cardamom pods in the oven for 10 minutes or until they are aromatic and a pale olive green.
- Place in a spice grinder or food processor and blitz until as fine as possible.
- Mix in the sugar.
- Cut the chilled shortbread into fingers, bars or small squares and place on the baking trays.
- Using a fork, prick the surface of each biscuit a few times, then generously sprinkle with the cardamom sugar.
- Bake the shortbread for 15–20 minutes or until light golden.
- Leave to cool on a wire rack, then store in an airtight container for up to 2 weeks.
--------------------------------------------------------------------------------------------------
