Inspiration | Cardamom and Orange Shortbread Recipe
How to Make Cardamom and Orange Shortbread
Ingredients
- 135g (⅔ cups) unrefined caster sugar
- 240g (1 cup) unsalted butter, softened
- 330g (2 ½ cup) plain flour, sieved
- 30g (3 tablespoons) rice flour, sieved
- Zest of 1 unwaxed orange
- 10g (1 tablespoon) ground cardamom
Equipment - Shortbread mould or plain biscuit cutters
Instructions
- Preheat the oven to 180°C (350°F, gas mark 4).
- Place the softened butter and sugar into a bowl and beat until light and fluffy.
- Add the orange zest and ground cardamom before carefully folding through the sieved flours.
- Allow to rest in the refrigerator before rolling onto a lightly floured surface to 0.5 cm thick. Cut out, and gently place on a tray lined with baking paper.
- Place on the middle shelf of the preheated oven and bake for approximately 8 minutes. The shortbread will turn a light sandy colour when baked - do not allow the shortbread to become any darker than that.
- Remove from the oven and carefully place the shortbread on a wire rack to cool, sprinkling with caster sugar immediately.
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