Cardamom Shortbread

Cardamom Shortbread

Cardamom Shortbread

Phil Vickery

First published in Christmas Recipes

Simply delightful shortbread biscuits, perfect nibble over the festive season.

Makes: 12 rounds
Preparation time: 20 minutes plus time to chill the pastry
Cooking time: 15 minutes

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

Method:
1.Sieve the flour and cornflour together.

2.Beat the butter and sugars together in a bowl until soft and fluffy.

3.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.

4.hape into a ball then flatten and wrap in cling film. Chill for about 15 minutes.

5.Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease 2 baking sheets.

6.Roll out the dough to about 5mm (¼”) thick then use a 7cm (2¾”) diameter cutter to cut out the biscuits.

7.Place on the baking sheets then bake for about 12-15 minutes, or until pale golden brown. Allow to cool slightly on the baking sheets before transferring to a rack to cool completely.

For more delicious recipes and the chance to meet and film with celebrity chef Phil Vickery see www.carnation.co.uk/competition.

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