Cardamom Shortbread

Watch the Video HERE.

Ingredients:

• 100 grams icing sugar

• 200 grams plain flour

• 100 grams cornflour

• 200 grams very soft unsalted butter

• seeds from 1 vanilla pod

• Cardamom Sugar

Tricks/ Notes:

• Ensure the butter is at room temperature before dicing it into cubes and adding it to the mixer.

• To make cardamom sugar: Combine one part ground cardamom with four parts granulated or caster sugar (e.g., 1 tablespoon of ground cardamom with 4 tablespoons of sugar). Stir well until the mixture is uniform in colour and the cardamom is fully incorporated.

How to:

Batter

1. In a separate bowl, mix and sift the icing sugar, plain flour, and cornflour together.

2. Process the butter and vanilla seeds in a cake mixer until smooth.

3. Add the icing sugar, plain flour, and cornflour mixture to the mixer. Process again until the soft mixture holds together and begins to form a ball, loosely clumping around the blade.

4. Sprinkle some flour onto your work surface and turn the mixture out to form a Swiss roll-style log or your preferred shape.

5. Wrap in cling film or baking paper and refrigerate for at least one hour. (It can be stored in the fridge for up to one week.)To Bake:

To Bake:

1. Preheat the oven to 160°C / 140°C Fan / Gas Mark 3 / 325°F.

2. Remove the dough from the fridge and cling film, then cut the shortbread into 2–3 cm chunks (or your preferred size).

3. Pierce tiny holes into each shortbread.

4. Bake for 20–25 minutes, or until lightly golden.

5. Allow to cool for 10 minutes, then sprinkle with cardamom sugar.