Ingredients :
- 8 cardamom pods
- 200 g butter
- 25 g ground rice
- 240 g plain flour
- 70 g icing sugar
- 1 beaten egg
- demerara sugar, for rolling
- vanilla sugar for dusting
Method :
- Lightly crush the cardamom pods to release the seeds, discard the shells and put the seeds into a mortar. Crush finely with the pestle.
- Place the butter, ground rice, flour and icing sugar in a food processor and mix until you have a dough.
- Turn the dough out onto the work surface and push with your hands into a roll, about 3-4 cm in diameter. Wrap in plastic film and place in the fridge for an hour. Chilling is an important stage, don"t rush it, otherwise the shortbreads will spread too much when they"re cooking.
- Take the roll out of the fridge and remove the film. Brush with beaten egg and roll in demerara sugar. Place back in the fridge for another 30 minutes.
- Preheat the oven to 150°C/Gas 2. Take the roll out of the fridge and cut into thin slices, about 5mm thick, and place on a baking sheet lined with baking parchment. You could cut the roll in two and store the other half in the fridge for baking another day. I used half the roll and it made 13 biscuits.
- Sprinkle a little vanilla sugar over the top of the biscuits and bake for around 15 minutes on a low shelf. I think the secret of getting these shortbreads crisp is to make sure you don"t cook them too quickly, and that they bake to a pale golden colour.
- Cool on a wire rack and don"t store in a jar or a tin until they are completely cold.
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