Ingredients

Instructions

1Add the butter and sugar to a large bowl and cream together using an electric hand mixer until the mixture is light and fluffy

2Mix in the orange zest and juice. Then add in the flours, cardamom and salt and mix until a soft dough forms. If the dough is a little bit sticky then add in a tablespoon of flour at a time till it is just right

3Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1 hour minimum

4Preheat oven to 170C / gas 3

5Take the first bit of dough from the fridge, roll it out on a lightly floured surface till it is about 6mm, cut into 6cm rounds and lay on a lined baking tray

6Reshape the excess dough, roll out and cut again. Repeat the whole process with the second disc of dough

7Bake the shortbread in the hot oven for about 12 minutes or until they are lightly golden

8Allow the shortbread cool on the tray for about 10 minutes before transferring them to a cooling rack to cool completely

9Eat or store in an airtight container for a couple of days.