Cardamom & coffee shortbread

Name: Cardamom & coffee shortbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 18
Ingredients: 100 g unsalted butter, softened; 80 g Billington’s Golden Caster Sugar, plus 1 tbsp; 2 tbsp Camp Chicory & Coffee Essence; 12 cardamom pods, pods discarded, seeds removed and ground to a powder; 150 g plain flour, plus extra for rolling; 50 g self-raising flour

Little buttery biscuits flavoured with cardamom – perfect for beginner bakers.

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Vegetarian

Makes18
CourseSnack
Prepare10 mins
Cook15 mins
Total time25 mins
PlusPreparation time 10 minutes + cooling

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100g unsalted butter, softened
80g Billington’s Golden Caster Sugar, plus 1 tbsp
2 tbsp Camp Chicory & Coffee Essence
12 cardamom pods, pods discarded, seeds removed and ground to a powder
150g plain flour, plus extra for rolling
50g self-raising flour

Preheat the oven to 170°C, gas mark 3. Line a large baking sheet with baking parchment.
Put the butter, caster sugar and coffee essence in a large bowl and use a wooden spoon to cream them together. Set aside a pinch of ground cardamom, then add the rest to the bowl, along with the two flours. Mix together and bring into a ball.
Tip onto a lightly floured surface. Roll out to about 5mm thick, then use a 6cm cutter to cut out 16-18 circles (rerolling as needed). Place on the baking sheet and make fork holes in the surface of the circles.
Bake for 13-15 minutes until lightly golden. Leave to cool on the baking sheet for 10 minutes before transferring to a wire rack. Mix the remaining 1 tbsp caster sugar with the reserved cardamom powder and sprinkle over the warm shortbread.

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