Cardamom Shortbread

Cooks in 35 Minutes Difficulty Easy 0 comments
Delicious sweet, crisp, and scented with cardamom, this cardamom shortbread is easy and delicious.

Tea time, brunch, or just as a sweet nibble, cardamom shortbread is the answer to it all.

Shortbread is delicious and highly underrated. Then you throw in a bit of freshly ground cardamom and it’s just spectacular and it’s absolutely shocking that people don’t eat it as part of every meal. Cardamom shortbread is just so crisp, yet chewy, sweet but not overly sweet, flavorful yet simple. It’s just an absolutely delight when made the proper way. And how can it not be? It’s a delicious butter cookie, with a hint of sugar

Shortbread is incredibly easy to make and even when it isn’t beautiful, it’s delicious. There are a few easy ways to muck up shortbread, so be careful to:

  • Use good butter, it does matter given the high butter content in these biscuits
  • Don’t use pre-ground cardamom – that stuff is just oxidized poop. Take the extra minute or two to hull and crush your own – it makes a huge difference!
  • Combine the dough till it’s just combined and still a bit crumbly. Obviously don’t leave flour pockets
  • Don’t over bake – a light golden brown is all you want. Any more and you’ll end up with a rock hard biscuit

I know I’ve made it sound complicated, but it’s not. Cardamom shortbread is easy to make and sure to please even the pickiest of eaters. Plus, after the first time you bake it you’ll be a shortbread-ing pro, whipping these suckers up for those quick fix biscuit needs, or even to show off to friends.

More delicious sweets you need to try:

Cardamom Shortbread

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Recipe by Priya Course: DessertCuisine: ScottishDifficulty: Easy


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  • 2 cups all-purpose flour

  • 1/4 tsp coarse salt

  • 1 cup ( 2 sticks ) unsalted butter, room temperature

  • 3/4 cup confectioners’ sugar

  • 1 tsp cardamom


  • Preheat oven to 300 degrees F.
  • Prepare shortbread pan or square baking dish. Set aside.
  • Sift flour and salt together into a bowl. Mix and set aside.
  • In your stand mixer, mix butter on high speed until fluffy, around 3-5 minutes.
  • Gradually add sugar, continue to mix until pale and fluffy.
  • Add in cardamom, continue to mix.
  • Add in flour and mix until just combined. (dough should bind but be a bit crumbly)
  • Press in shortbread dough into the pan. Smooth with rolling pin, ensuring it is even – you want it approximately 1/2-inch thick. Refrigerate the dough for 30 minutes.
  • Remove dough from fridge and slice along the lines, or in squares if you do not have a shortbread pan. Slice just short of all the way through.
  • Using a fork, prick holes across the top of the shortbread.
  • Bake until a light golden brown, making sure the middle is firm, for approximately 35-45 minutes. – Do not over bake – you will end up with a rock hard mess.
  • Remove from oven, and set to cool for 10 minutes.
  • Turn on to a wire cooling rack and cool.
  • Re-slice and serve. Or store in airtight container.


  • Don’t over mix dough – mix till just combined
  • Make sure the dough is rolled into the pan evenly – no more than 1/2 inch thick
  • Do not over bake
  • Only bake till a light golden color

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