Cardamom Shortbread

2.0/5 rating (10 votes)
  • Makes: 12
  • Prep Time: 35 mins
  • Ready in: 12-15 mins
  • Print Recipe:
Cardamom Shortbread

Crumbly and light-textured this is the ideal accompaniment to our lemon posset!


  • 25g (8oz) plain flour
  • 115g (4oz) cornflour
  • 225g (8oz) unsalted butter, softened
  • 55g (2oz) caster sugar
  • 55g (2oz) icing sugar, sieved
  • 12 green cardamoms


  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. Shape 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 inch) thick then use a 7cm (2¾ inch) 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.

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Phil's Tips

The use of cardamom in the shortbread, works well with the sharpness of the lemon in our Lemon Posset recipe

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