Orange & cardamom shortbread biscuits

Orange & cardamom shortbread biscuits

These flavoured shortbreads are a welcome addition to an afternoon cup of tea, or even just as a snack!

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  • Makes20
  • CourseSnack
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluschilling

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  • 4 cardamom pods
  • 60g Waitrose & Partners Golden Caster Sugar, plus 1 tbsp for sprinkling
  • 110g unsalted butter, softened
  • 1 large orange, zest
  • ¼ tsp fine salt
  • 170g plain flour


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

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


366kJ/ 88kcals



Saturated Fat












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