Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cardamom shortbreads. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cardamom Shortbreads is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Cardamom Shortbreads is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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
- Make ready 200 g butter
- Get 25 g ground rice
- Prepare 240 g plain flour
- Make ready 70 g icing sugar
- Take 1 beaten egg
- Make ready demerara sugar, for rolling
- Get vanilla sugar for dusting
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.
- 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 it up with this exceptional food cardamom shortbreads recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
