Ginger and Cardamom Spiced Shortbread


In a mixer, combine butter and sugar on a high speed for around 5 minutes. This will cream together and have a smooth constancy once complete.

Mix flour with cardamom powder, ground ginger and a pinch of salt. At a low speed, slowly add to mixer.

Once combined, use your hands to work the mix into a firm paste. Use a little extra flour to roll the paste out into desired shape. This will resemble a cylinder to be cut into slices later.

Wrap in clingfilm and transfer to fridge for half an hour.

Slice into individual biscuits and place on a thin baking tray lined with baking paper.

Bake at 160 degrees for 15 minutes.

To check, turn over a biscuit to ensure the bottom is golden brown.

Once cooked, remove from oven and sprinkle with castor sugar.

To Serve

Enjoy with cup of English breakfast tea.


Prep time: 20

Cook time: 15

Serves: 15

  • 65g Butter

  • 90g Plain flour

  • 30g Castor sugar

  • 1tsp Ginger powder

  • 1/2 tsp Ground cardamom

  • Pinch of salt