zoom Orange & cardamom shortbread biscuits

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    Orange & cardamom shortbread biscuits

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    Orange & cardamom shortbread biscuits

    • Preparation time: 20, plus chilling
    • Cooking time: 30 minutes
    • Total time: 50 minutes, plus chilling

    Makes: about 20 biscuits


    4 cardamom pods
    60g Waitrose & Partners Golden Caster Sugar, plus 1 tbsp for sprinkling
    110g unsalted butter, softened
    1 large orange, zest
    ¼ tsp fine salt
    170g plain flour 


    1. Split open the cardamom pods and crush the seeds in a pestle and mortar. Using electric beaters, cream the sugar and butter in a mixing bowl until light and fluffy. Beat in the orange zest, crushed cardamom seeds and salt. Sift in the flour and use a wooden spoon or spatula to combine.

    2. Bring the dough together with your hands (it will be a little crumbly) and place on a large sheet of baking parchment. Cover with another layer of parchment and roll out the dough, between the sheets, to a thickness of about 1.5cm. Chill for 30 minutes.

    3. Preheat the oven to 170˚C, gas mark 3. Remove the dough from the fridge and roll out further to a thickness of about 0.3cm. Remove the top layer of parchment and place on a large baking tray. Stamp out biscuits using a 6cm cutter and carefully transfer to the lined baking tray. (Re-roll any scraps of dough to make more biscuits; you may need to bake them in batches.) Sprinkle with the extra golden caster sugar and bake for 14-15 minutes, until light-golden. Transfer to a wire rack to cool completely.  

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    Cook’s tip
    The shortbread is best eaten freshly baked, but it will keep well in an airtight container for three days.  


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    5 stars