Cardamom Shortbreads, fit for newbie.

Whether you are an university student just beginning your very own cooking experiments or an experienced cook with lots of supper events under your belt, there is always something brand-new to find out about cooking. We hope these Cardamom Shortbreads recipe and tips can help you in your kitchen tonight, as well as get used to remarkable home-cooked meals.

Add icing sugar to ghee and mix till sugar is completely dissolved. Add cardamom and gradually add in the flour and baking soda. Mix well. dough should not stick to your hand.

You need cardamom pods.
Prepare butter.
You need ground rice.
Prepare plain flour.
Use icing sugar.
You need beaten egg.
You need to prepare demerara sugar, for rolling.
You need vanilla sugar for dusting.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to take it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

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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