Cardamom Shortbread

Makes: 12 rounds

Preparation time: 20 minutes plus time to chill the pastry

Cooking time: 15 minutes

Ingredients:

225g (8oz) plain flour

115g (4oz) cornflour

225g (8oz) unsalted butter, softened

55g (2oz) caster sugar

55g (2oz) icing sugar, sieved

12 green cardamoms

Method:

Sieve the flour and cornflour together.

Beat the butter and sugars together in a bowl until soft and fluffy.

Split open the cardamom pods and place the seeds into a pestle and mortar and grind to a powder.  Add the cardamom powder to the butter and sugar mixture along with the flour and cornflour and then knead well to make a dough.

Shape into a ball then flatten and wrap in cling film. Chill for about 15 minutes.

Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease 2 baking sheets.

Roll out the dough to about 5mm (¼”) thick then use a 7cm (2¾”) diameter cutter to cut out the biscuits.

Place on the baking sheets then bake for about 12-15 minutes, or until pale golden brown. Allow to cool slightly on the baking sheets before transferring to a rack to cool completely. 

For more simple, yummy recipes to make with your children and the chance to meet and film with Phil Vickery see www.carnation.co.uk/competition