Updated: Jan 5
I have to say, Shortbread biscuits are my favourite. Doesn't matter if they are Middle Eastern or Scottish, it has to be shortbread. Perfect with one of my many cups of tea a day. This recipe only has 5 ingredients and come together quite quickly.
Preparation Time 5 minutes
Cook time 10 minutes
1 cup all purpose flour
1/2 cup ground sugar
1/2 cup butter- room temperature (salted or unsalted. Either work well)
1/8 teaspoon green cardamom powder
10-12 pieces of pistachio/ almond
Additional powdered sugar for dusting
Mix the butter and sugar together, with a rubber spatula, until well combined and creamed together.
In a clean bowl, combine the flour and green cardamom powder. Mix it well then slowly add it to the butter. Use the same spatula to fold the flour into the butter. The mixture will resemble a soft, but smooth cookie dough.
Wrap the dough in clingfilm and chill the dough for an hour.
Preheat the oven to 180c. Line a cookie sheet with parchment paper.
Scoop 1 tablespoon cookie dough, roll and shape into an oblong shape. Place it onto the baking sheet. Press the almond or pistachio on top. Don't press it deep into the shortbread. Just enough to set it in place.
Continue with the rest of the cookies, spacing them a couple inches apart.
Bake them at 180c for 15-18 minutes. The cookies with be lightly golden around the edges.
Allow the cookies to cool completely before moving them to a box for storing. `