Cardamon Shortbread 2


A very sophisticated biscuit 

Easy Recipe for Cardamon Shortbread

 

Because I have no oven and because homemade biscuits are five trillion times better than shop bought biccies, I made these in a saucepan. 

 

This is not the most efficient way to make biscuits and there is really no reason to do it if you have a fully functional oven but I’m happy to be able to add this recipe to my list of no-bake sweet treats.

 

I adapted this simple shortbread recipe and spiced it up with some cardamon and a simple lime glaze. It’s still super easy to make but tastes extra special and a bit more ‘grown up’ than your standard biccie. 

 

It’s probably a good job I don’t have an oven or I’d be getting through a batch of these a day!

 

Cardamon Shortbread

 

Cardamon Shortbread
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Ingredients
  1. Makes 20-24, depending on the size of your cutter.
For the biscuits
  1. 300g plain flour
  2. 200g salted butter
  3. 100g caster sugar
  4. 2 tsp ground cardamon seeds
For the glaze
  1. 200g seivedicing sugar
  2. 5 tablespoons lime juice
  3. 1/2 tsp ground cardamon seeds
Instructions
  1. Remove the cardamon seeds from their pods and pound them in a pestle and mortar.
  2. Sieve the flour into a bowl and stir in the cardamon
  3. Cream the butter and sugar until fluffy and well mixed.
  4. Mix in the flour and cardamon until it becomes a soft dough.
  5. Wrap in clingfilm and refrigerate.
  6. Roll out the dough to about ...... and cut it into circles (or whatever she you fancy - I used a small wine glass).
  7. If you are baking the biscuits place them on a greased, lined baking tray and bake for about 20 minutes or until golden brown on top.
  8. If you are strange like me and are making these on a hob, grease your saucepan put it over a low heat with the lid on. Once the pan is warmed, place as many biscuits as you can comforatbley fit it (remembering that you will need space to turn them) and replace the lid.
  9. Once they are firm on the bottom, flip them over and cook until golden brown on both sides.
  10. Allow the biscuits to cool before icing.
  11. Mix together the lime juice, icing sugar and cardamon. If necessary, add more icing sugar until you have a spreadable/pipable consistency (depends on how you want to icing them) Either spread the glaze over the biscuits, drizzle with a spoon or if you are far more of a pro than me, get out your piping bag and pipe it on. However you choose to do it, get the icing on as the lime really complements the cardamon.
Notes
  1. I found that refrigerating the dough makes it easier to works with and helps it to take on the flavour of the cardamon. I left my dough overnight as it was convenient to make it the day before and the cardamon flavour in the dough was delicious. It did need to soften slightly before rolling though and I don't think that it is necessary for it to be in the fridge for so long.
In Other Parts of the World http://www.inotherpartsoftheworld.com/

I made Cardamon Shortbread on the hob and it was delicious!

 

I’ve linked this up to #CookBlogShare and #RecipeoftheWeek where you can find plenty of delicious recipes.

CookBlogShare  recipe-of-the-week


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