Ironclad Tea-Time Recipe: Cardamom Shortbread


Buttery, crumbly, and subtly sweet, this shortbread with a subtle cardamom flavour is the perfect tea time treat!

Originating in Scotland, shortbread is traditionally enjoyed during Christmas. But why wait for the festive season? Infused with the complementing flavours of cardamom and vanilla, every bite of this shortbread will fill your heart with warmth. To make this recipe, we prefer to use the Ironclad Legacy Pan to ensure our shortbread bakes evenly in the oven. We love this cast iron pan’s superior cooking performance despite being lighter than other cast iron options.

This rich, melt-in-your-mouth shortbread is the ideal pairing for your tea or coffee and is so easy to make! Make a large batch of these delightful treats for a tea party or keep them all to yourself to enjoy anytime you like. This shortbread can also be used as a base for your cheesecake, so keep this recipe bookmarked for future recipes!

Ingredients

  • 225g butter
  • ¾ cup caster sugar
  • 1 tablespoon vanilla essence
  • ½ cup corn flour, sifted
  • 1 teaspoon whole cardamom seeds, ground finely or ¾ teaspoon ground cardamom
  • 1 ½ cup white flour, sifted
  • ¼ teaspoon salt

Method

1. Cream butter and sugar until light and fluffy. Add vanilla essence, then all of the dry ingredients and mix until combined. Don’t over mix.

2. Divide the dough into two. You can use half to make a cheesecake base. Alternatively, make 2 skillet shortbreads as per instructions below, or make just 1 thick skillet shortbread using all the dough at once. Your choice!

3. Heat the oven to 150°C.

4. Grease your cold Legacy Pan well with butter and place half the dough, formed into a ball, into the middle of the pan. Flatten the dough out with your hands into a circle, leaving 2cm from the pan’s edge.

5. Use a sharp knife to cut the dough into 10 or 12 segments, depending on which size you like. Prick liberally with a fork and bake for 30-35 minutes until just beginning to brown.

6. Whilst still hot, re-cut the shortbread.

7. Dust with icing sugar when cool and serve straight from the pan to the table.

Recipe Source: Ironclad Pan


Next Read: Tropézienne Cake Breads






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