Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, cardamom shortbreads. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Cardamom Shortbreads is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Cardamom Shortbreads is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook cardamom shortbreads using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cardamom Shortbreads:
- Take 8 cardamom pods
- Get 200 g butter
- Take 25 g ground rice
- Make ready 240 g plain flour
- Get 70 g icing sugar
- Prepare 1 beaten egg
- Get demerara sugar, for rolling
- Take vanilla sugar for dusting
Sugar - Confectioners' sugar works best for shortbread cookies Variation: Pistachio-Cardamom Shortbread. Combine the rest of the flour with the dry ingredients as directed. Proceed with the recipe as written, adding the pistachio-flour mixture to the batter after incorporating the last of the dry ingredients. When refrigerating the logs roll them once in a while, so they do not get a flat bottom.
Steps to make Cardamom Shortbreads:
- Lightly crush the cardamom pods to release the seeds, discard the shells and put the seeds into a mortar. Crush finely with the pestle.
1. Place the butter, ground rice, flour and icing sugar in a food processor and mix until you have a dough.
1. 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.
They look so lovely when they are round. Tahini-Cardamom Shortbreads with Pistachios Recipe Development and Food Styling by Ben Mims / Photography and Styling by Mason + Dixon Tahini is a natural match with shortbread because its slight drying effect produces a crumbly texture in baked goods, a boon to shortbread. Can you make cardamom shortbread cookies without an electric mixer? So I took the basic shortbread recipe and played around with adding various quantities of freshly ground cardamom seeds. Cardamom has become one of my favourite spices in recent years.
So that is going to wrap it up for this special food cardamom shortbreads recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
