Cardamom & coffee shortbread

Name: Cardamom & coffee shortbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 18 servings
Ingredients: 100 grams unsalted butter; 80 grams billington's golden caster sugar; 2 tbsp camp chicory & coffee essence; 12 cardamom pods; 150 grams plain flour; 50 grams self-raising flour

Prep: 10 minsCook: 15 mins

Prep

10 mins

Cook

15 mins

Servings

Difficulty

Medium

VegetarianNut-FreeEgg-Free

(0)

This is my go to recipe when I want something special but don't have much time. The combination of cardamom and coffee feels really luxurious, but honestly it comes together in about 25 minutes from start to finish. Cardamom is wonderful for digestion and adds such a warm, aromatic flavour that makes these shortbreads feel fancy without any fuss. The Camp Chicory and Coffee Essence gives you that deep coffee flavour without needing to brew anything, which keeps things simple and quick. These are perfect with a cup of tea or coffee, and they're inexpensive to make too.

Ella x

Ingredients

Servings:

100 gramsunsalted butter(softened)
80 gramsbillington's golden caster sugar(Billington’s Golden Caster Sugar, plus 1 tbsp)
2 tbspcamp chicory & coffee essence
12cardamom pods(pods discarded, seeds removed and ground to a powder)
150 gramsplain flour(plus extra for rolling)
50 gramsself-raising flour

Detail level

Instructions

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.

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