Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cardamom shortbreads. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Cardamom Shortbreads is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Cardamom Shortbreads is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have cardamom shortbreads using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cardamom Shortbreads:
- Get 8 cardamom pods
- Take 200 g butter
- Prepare 25 g ground rice
- Prepare 240 g plain flour
- Prepare 70 g icing sugar
- Prepare 1 beaten egg
- Take demerara sugar, for rolling
- Make ready vanilla sugar for dusting
Instructions 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.
- 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.
So that’s going to wrap this up with this special food cardamom shortbreads recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
