Lemon and cardamom shortbread recipe
Buttery shortbread balanced with zesty lemon and fragrant cardamom - is there a better teatime treat? Made with gluten-free flour, this recipe is suitable for coeliacs, but everyone will love them.
See method- Makes about 22
- Takes 50 mins
- 98 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 lemon, zested, plus 1 tbsp juice
- 6 cardamom pods, seeds removed and finely crushed
- 65g caster sugar, plus 1 tbsp
- 125g unsalted butter, softened, plus extra for greasing
- 240g gluten-free plain flour
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Shop ingredientsEach serving contains
- Energy
- 410kJ 98.0kcal
- Fat
- 5g
- Saturates
- 3g
- Salt
- 0.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 12.3gProtein 0.6gFibre 0.1g
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Method
- Preheat the oven to gas 3, 170°C, fan 150°C and line 2 baking sheets with nonstick baking paper.
- In a mixing bowl, rub the lemon zest and crushed cardamom seeds into the sugar with your fingertips. Add the softened butter and beat until light and fluffy. Stir in the lemon juice, then add the flour and a pinch of salt and bring together in a dough, handling it as little as possible.
- Roll out the dough between 2 sheets of nonstick baking paper to about 5mm thick. Use a 6cm round fluted cutter to stamp out shapes, then transfer to the prepared baking sheets. Re-roll any offcuts and repeat to make about 22 biscuits – bear in mind that the more the dough is worked, the tougher it can become.
- Sprinkle with 1 tbsp caster sugar, then bake for 18-22 mins, turning the trays after 16 mins, until pale golden. Leave to cool for 5 mins, then transfer to a wire rack to cool completely. These will keep for up to a week in an airtight container.
- See more Gluten-free bakes
