Cardamom Shortbreads. 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 I took the basic shortbread recipe and played around with adding various quantities of freshly ground cardamom seeds. Cardamom has become one of my favourite spices in recent years. I came up with the idea over the Christmas holiday when, even though we were drowning in crisps, biscuits and other festive nibbles, I was getting baking withdrawal.
This year I decided to combine a Persian favorite with an American classic and make these cardamom shortbread cookies!
Cardamom is one of the basic spices of Persian cooking that is used in many different recipes from rice dishes to drinks to desserts.
Why this cardamom cookie recipe is a winner.
You can have Cardamom Shortbreads using 8 ingredients and 7 steps. Here is how you cook it.
Ingredients of Cardamom Shortbreads
- Prepare 8 of cardamom pods.
- Prepare 200 g of butter.
- Prepare 25 g of ground rice.
- You need 240 g of plain flour.
- It's 70 g of icing sugar.
- It's 1 of beaten egg.
- Prepare of demerara sugar, for rolling.
- It's of vanilla sugar for dusting.
When refrigerating the logs roll them once in a while, so they do not get a flat bottom. They look so lovely when they are round. Combine the flour, cardamom, baking powder, and salt in a bowl. Beat the butter and sugar in a large bowl using a mixer set on medium speed until fluffy.
Cardamom Shortbreads step by step
- Lightly crush the cardamom pods to release the seeds, discard the shells and put the seeds into a mortar. Crush finely with the pestle..
- Place the butter, ground rice, flour and icing sugar in a food processor and mix until you have a dough..
- Turn the dough out onto the work surface and push with your hands into a roll, about 3-4 cm in diameter. Wrap in plastic film and place in the fridge for an hour. Chilling is an important stage, don't rush it, otherwise the shortbreads will spread too much when they're cooking..
- Take the roll out of the fridge and remove the film. Brush with beaten egg and roll in demerara sugar. Place back in the fridge for another 30 minutes..
- Preheat the oven to 150°C/Gas 2. Take the roll out of the fridge and cut into thin slices, about 5mm thick, and place on a baking sheet lined with baking parchment. You could cut the roll in two and store the other half in the fridge for baking another day. I used half the roll and it made 13 biscuits..
- Sprinkle a little vanilla sugar over the top of the biscuits and bake for around 15 minutes on a low shelf. I think the secret of getting these shortbreads crisp is to make sure you don't cook them too quickly, and that they bake to a pale golden colour..
- Cool on a wire rack and don't store in a jar or a tin until they are completely cold..
Beat in the almonds, vanilla, and rose water. Reduce mixer speed to low, gradually add the flour mixture, and continue to mix until a dough forms. Flour - All-purpose flour is best for cookies. Cardamom - The main flavor of the cookie. Salt - To balance the sweetness.