Simply delightful shortbread biscuits, perfect nibble over the festive season.
Makes: 12 rounds
Preparation time: 20 minutes plus time to chill the pastry
Cooking time: 15 minutes
225g (8oz) plain flour
115g (4oz) cornflour
225g (8oz) unsalted butter, softened
55g (2oz) caster sugar
55g (2oz) icing sugar, sieved
12 green cardamoms
1.Sieve the flour and cornflour together.
2.Beat the butter and sugars together in a bowl until soft and fluffy.
3.Split open the cardamom pods and place the seeds into a pestle and mortar and grind to a powder. Add the cardamom powder to the butter and sugar mixture along with the flour and cornflour and
then knead well to make a dough.
4.hape into a ball then flatten and wrap in cling film. Chill for about 15 minutes.
5.Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease 2 baking sheets.
6.Roll out the dough to about 5mm (¼”) thick then use a 7cm (2¾”) diameter cutter to cut out the biscuits.
7.Place on the baking sheets then bake for about 12-15 minutes, or until pale golden brown. Allow to cool slightly on the baking sheets before transferring to a rack to cool completely.
For more delicious recipes and the chance to meet and film with celebrity chef Phil Vickery see www.carnation.co.uk/competition.