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Crumbly and light-textured, this is the ideal accompaniment to our lemon posset!
Servings 12
Calories 220 kcal
Prep Time35 mins
Cook Time12 mins
Total Time47 mins

Ingredients
 

  • 25 g plain flour
  • 115 g cornflour
  • 225 g unsalted butter, softened
  • 55 g caster sugar
  • 55 g icing sugar, sieved
  • 12 green cardamoms

Instructions
 

  • Sieve the flour and cornflour together.
  • Beat the butter and sugars together in a bowl until soft and fluffy.
  • Split open the cardamom pods, place the seeds into a pestle and mortar, and grind to a powder. Add the cardamom powder to the butter and sugar mixture and the flour and cornflour, and then knead well to make a dough.
  • Shape into a ball, then flatten and wrap in cling film. Chill for about 15 minutes.
  • Preheat the oven to 180C, 350F, Gas Mark 4. Grease 2 baking sheets.
  • Roll out the dough to about 5mm thick, then use a 7cm ( diameter cutter to cut out the biscuits.
  • 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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Nutrition Facts
Cardamon Shortbread
Amount per Serving
Calories
220
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Cholesterol
 
40
mg
13
%
Sodium
 
3
mg
0
%
Potassium
 
30
mg
1
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Biscuits, Dessert
Cuisine Autumn, British, Spring, Summer, Winter
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