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Scottish & Spice & All Things Nice! Spelt Shortbread with Cardamon

This week we have been getting excited as the new series of Great British Bake Off kicked off on the BBC. I love baking and biscuits has been both a hobby and a profession. I love to experiment with spices and decided to do my take on a classic shortbread with a twist of crushed cardamon. I was persuaded to share it by a couple of friends so here we are in honour of all the Bake Off fans ( the biscuit challenge is next week) & my friend Paul.

Ingredients: 

275g (10oz) spelt flour, 50g (2oz) fine semolina, big pinch of salt,

Top - main ingredients Bottom 0 green cardamon

Top – main ingredients
Bottom – green cardamon

125g (5oz) golden caster (superfine) sugar,  225g (8oz) unsalted butter cubed, 2 egg yolks,

12 green cardamon pods black seeds removed & crushed,

Handful of extra sugar for sprinkling

Method:

  1. Sieve flour + semolina, add salt and place on to your worktop ( I use a pastry mat).
  2. Make a well in the centre, add sugar, then butter cubes.
  3. Take a handful of flour and start kneading together.
  4. Add crushed cardamon seeds and keep kneading until all  but a handful of flour is left.
  5. Flatten dough and add  egg yolks on top.
  6. Keep kneading with remaining flour until smooth.
  7. Wrap in cling film (Saran wrap) and chill for 30 minutes in the fridge.
Clockwise from top left:  (1)Sieve flour + semolina; (2) add salt, sugar, butter cubes  (3) knead dough + crushed cardamon + egg yolks  (4) knead to smooth dough

Clockwise from top left:
(1)Sieve flour + semolina; (2) add salt, sugar, butter cubes
(3) knead dough + crushed cardamon + egg yolks
(4) knead to smooth dough

 

8.  Set oven to  160 degrees Celsius (325 F) to preheat.

9.Sprinkle surface with some sugar & roll out dough to a thickness of 1 cm (1.2 inch).

10. Cut into rounds, I use a 5 cm(2 inch) cutter with fluted edge.

11.Place on a solid baking tray and prick with a skewer or fork as shown below.

12. Bake for about 18-20 minutes until pale golden brown.

13. Place on cooling tray and sprinkle surface with some sugar.

Scottish & Spice & All Things Nice!

Top - before baking Bottom - fresh from the oven

Top – before baking
Bottom – fresh from the oven

Filed under: Baking, Biscuits

About the Author

Posted by

Food designer by day, food blogger by night. I am passionate about food and London, the vibrant food capital of the world. I live it, cook it, eat it... then write about it.

2 Comments

    • You can cut into fingers if you don’t have a cutter.Make sure you prick dough piece all the way down ideally with a skewer or a fork to allow to bake through. Please send me a photo & happy baking!

      Like

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