Lemon and Cardamom Shortbread
These lemon and cardamom shortbread biscuits are a good make-ahead Christmas treat and also work as edible Christmas gifts.
Preparation time 10 mins (1 hour chill time)
Cooking time 12
1 Add the butter and sugar to a large bowl and cream together using an electric hand mixer until the mixture is light and fluffy.
2 Mix 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.
3 Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1 hour minimum.
4 Preheat oven to 170C / gas 3.
5 Take 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.
6 Reshape the excess dough, roll out and cut again. Repeat the whole process with the second disc of dough.
7 Bake the shortbread in the hot oven for about 12 minutes or until they are lightly golden.
8 Allow the shortbread cool on the tray for about 10 minutes before transferring them to a cooling rack to cool completely.
9 Eat or store in an airtight container for a couple of days.