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Cooks' Ingredients Cardamom Pods25g
25gItem price
£2.10Price per unit
84p/10gThese flavoured shortbreads are a welcome addition to an afternoon cup of tea, or even just as a snack!
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Split open the cardamom pods and crush the seeds in a pestle and mortar. Using electric beaters, cream the sugar and butter in a mixing bowl until light and fluffy. Beat in the orange zest, crushed cardamom seeds and salt. Sift in the flour and use a wooden spoon or spatula to combine.
Bring the dough together with your hands (it will be a little crumbly) and place on a large sheet of baking parchment. Cover with another layer of parchment and roll out the dough, between the sheets, to a thickness of about 1.5cm. Chill for 30 minutes.
Preheat the oven to 170 degrees C, gas mark 3. Remove the dough from the fridge and roll out further to a thickness of about 0.3cm. Remove the top layer of parchment and place on a large baking tray. Stamp out biscuits using a 6cm cutter and carefully transfer to the lined baking tray. (Re-roll any scraps of dough to make more biscuits; you may need to bake them in batches.) Sprinkle with the extra golden caster sugar and bake for 14-15 minutes, until light-golden. Transfer to a wire rack to cool completely.
The shortbread is best eaten freshly baked, but it will keep well in an airtight container for three days.
Typical values per item when made using specific products in recipe
Energy | 366kJ/ 88kcals |
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Fat | 4.7g |
Saturated Fat | 2.9g |
Carbohydrates | 10g |
Sugars | 3.8g |
Fibre | 0.5g |
Protein | 0.9g |
Salt | 0.07g |
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56.7p/kg