Cardamom Shortbreads. 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. Flour - All-purpose flour is best for cookies. Cardamom - The main flavor of the cookie.

Salt - To balance the sweetness. Vanilla - Use pure vanilla extract. Shortening - Keeps the cookies tender and prevents spreading. You can have Cardamom Shortbreads using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cardamom Shortbreads

It's 8 of cardamom pods.
Prepare 200 g of butter.
Prepare 25 g of ground rice.
It's 240 g of plain flour.
It's 70 g of icing sugar.
Prepare 1 of beaten egg.
Prepare of demerara sugar, for rolling.
You need of vanilla sugar for dusting.

Sugar - Confectioners' sugar works best for shortbread cookies Cardamom Orange Shortbread Cookies. 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. So I took the basic shortbread recipe and played around with adding various quantities of freshly ground cardamom seeds.

Cardamom Shortbreads instructions

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..

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. Add in the vanilla extract and milk and mix until combined. Add in the all-purpose flour, salt, and ground cardamom and mix until just combined. Add orange, cardamom and chocolate to a basic shortbread recipe - a great Christmas gift idea from Great British Bake Off winner Candice.