Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cardamom shortbreads. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Cardamom Shortbreads is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Cardamom Shortbreads is something which I have loved my entire life. They are fine and they look fantastic.
Phil Vickery's cardamom shortbreads put a lovely twist on a classic recipe using aromatic cardamom cooking seeds, which give them a kick of Indian flavour. 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.
To get started with this recipe, we have to first prepare a few components. You can cook cardamom shortbreads using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cardamom Shortbreads:
- Prepare 8 cardamom pods
- Take 200 g butter
- Get 25 g ground rice
- Take 240 g plain flour
- Get 70 g icing sugar
- Make ready 1 beaten egg
- Get demerara sugar, for rolling
- Make ready vanilla sugar for dusting
My mother's shortbread is big in my memory of her. She did a few 'plain cookery' kind of things exceptionally well. At Christmas she made chocolate shortbreads which she sandwiched together with raspberry jam, with pink icing and a cherry on top. Cardamom tea (Chai) is one of the most popular everyday beverage in most of south east Asia.
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.
At Christmas she made chocolate shortbreads which she sandwiched together with raspberry jam, with pink icing and a cherry on top. Cardamom tea (Chai) is one of the most popular everyday beverage in most of south east Asia. Cardamom sweets and baked treats are hugely popular all over India, Sweden and Finland. It is used in making cardamom breads, rolls, cakes and buns which are out of the world delicious. And this Cardamom Shortbread is just that: authentic, full of cardamom and super melt in your mouth deliciousness.
So that’s going to wrap it up with this special food cardamom shortbreads recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
