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.