Orange & cardamom shortbread biscuits

Name: Orange & cardamom shortbread biscuits
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Ingredients: 4 cardamom pods; 60 g Waitrose & Partners Golden Caster Sugar, plus 1 tbsp for sprinkling; 110 g unsalted butter, softened; 1 large orange, zest; ¼ tsp fine salt; 170 g plain flour

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

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Vegetarian

Makes20
CourseSnack
Prepare20 mins
Cook30 mins
Total time50 mins
Pluschilling

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Ingredients

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

Method

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.