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.
275g (10oz) spelt flour, 50g (2oz) fine semolina, big pinch of salt,
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
- Sieve flour + semolina, add salt and place on to your worktop ( I use a pastry mat).
- Make a well in the centre, add sugar, then butter cubes.
- Take a handful of flour and start kneading together.
- Add crushed cardamon seeds and keep kneading until all but a handful of flour is left.
- Flatten dough and add egg yolks on top.
- Keep kneading with remaining flour until smooth.
- Wrap in cling film (Saran wrap) and chill for 30 minutes in the fridge.
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!
YUM! Can’t wait to attempt this – hope mine come out as pretty (and tasty) as yours!
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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!