Waitrose and Partners
Cardamom & coffee shortbread

Cardamom & coffee shortbread

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

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  • 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


  1. Preheat the oven to 170°C, gas mark 3. Line a large baking sheet with baking parchment.

  2. 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.

  3. 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.

  4. 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.


Typical values per item when made using specific products in recipe


498kJ/ 119kcals



Saturated Fat












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