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ORANGE AND CARDAMOM SHORTBREAD

27 January 2015


Running along the Thames path early last Saturday, I understood for perhaps the first time why people get up early at weekends. The concept has long been a mystery to me, but watching the sun creep above Hammersmith bridge with just a few brave rowers for company, it felt like a subtle wink from Mother Nature as if to say, "I told you so."

The weekends always seem to run away with me, and I am resolved to spend less time sleeping and more time doing. I've spent far too many Sunday nights wondering what's happened to my little window of freedom.

For those of you who aren't prepared to give up your Sunday lie in, you'll get on like a house on fire with these little shortbread biscuits. Ten minutes to make and fifteen to bake, these are the perfect bake for the short of time. You could also make up the dough ahead of time and freeze it, for those weeks which take you by surprise. We've all been there.

I love the fiery tang of the cardamom, but feel free to reduce to 2 or 3 pods if you're looking for heat but not flavour.

 THE INGREDIENTS
55g caster sugar
125g butter
180g plain flour
zest of an orange
Seeds of 4 cardamom pods, crushed

THE RECIPE
Begin by preheating your oven to 190C, and lining two baking trays with parchment. In a large bowl, cream together the butter and sugar. Once well combined, sieve in the flour, add the zest and crushed cardamom seeds and mix until well combined and sandy. Use your hands to pull the dough together, then turn it onto a floured surface. Knead it for a minute or so, then roll out until it's just under 1cm thick.

Use a cutter to cut out your biscuits. Place on the tray, then transfer to the freezer for 15 minutes. Next, bake for around 15 minutes, until pale and just firm to the touch. Sprinkle with sugar and serve with jasmine tea.

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2 comments:

  1. Replies
    1. Thank you, Fozia! I really love this flavour combination. Perfectly warming for this time of year in fact xx

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