These are similar to the Ottolenghi style shortbread, however his were not quite to my taste. I, unlike the Greeks etc., enjoy a sweet shortbread. His I must say, lacked the essential sweetness which I love. I also have added vanilla bean paste because I love the way in which it takes you one taste pathway and the cardamon then leads you down another. "A taste adventure"
Ingredients:
200 g Unsalted Butter
70g Icing Sugar
10 Cardamon Pods (must be fresh, if have been sitting in the cupboard for a while use 12 - 14 depending on their age)
2 Teaspoons Vanilla Bean Paste
50g Cornflour
210g Flour
1 Small Egg, Lightly Beaten
70gish (a large handful) Pistachio Nuts, Chopped in blender so some of them form a finely chopped green powder and others a chunky
1. Cream butter and icing sugar together, until pale and fluffy.
2. Crush cardamon pods in mortar and pestle. Remove pods, and grind cardamon until a fine-ish powder has formed.
3. Add cardamon powder and vanilla bean paste to butter and icing sugar mix, and beat to combine.
4. Add flours and beat or mix until just combined.
5. Turn out onto floured surface and roll into a log. Gladwrap and refrigerate for at least an hour.
6. Remove log from fridge and, using a pastry brush, brush egg wash all over logs outside, before rolling log in pistachio nuts.
7. Return to fridge for another 30 minutes while the oven heats to 150C (or place log in freezer for a later date).
8. Remove from fridge and slice into 0.8mm-ish slices and place on tray (if removing from freezer remember to allow log to soften up on bench before attempting to cut it. I would recommend a few hours).
9. Bake for approx 20 minutes until lightly golden.
200 g Unsalted Butter
70g Icing Sugar
10 Cardamon Pods (must be fresh, if have been sitting in the cupboard for a while use 12 - 14 depending on their age)
2 Teaspoons Vanilla Bean Paste
50g Cornflour
210g Flour
1 Small Egg, Lightly Beaten
70gish (a large handful) Pistachio Nuts, Chopped in blender so some of them form a finely chopped green powder and others a chunky
1. Cream butter and icing sugar together, until pale and fluffy.
2. Crush cardamon pods in mortar and pestle. Remove pods, and grind cardamon until a fine-ish powder has formed.
3. Add cardamon powder and vanilla bean paste to butter and icing sugar mix, and beat to combine.
4. Add flours and beat or mix until just combined.
5. Turn out onto floured surface and roll into a log. Gladwrap and refrigerate for at least an hour.
6. Remove log from fridge and, using a pastry brush, brush egg wash all over logs outside, before rolling log in pistachio nuts.
7. Return to fridge for another 30 minutes while the oven heats to 150C (or place log in freezer for a later date).
8. Remove from fridge and slice into 0.8mm-ish slices and place on tray (if removing from freezer remember to allow log to soften up on bench before attempting to cut it. I would recommend a few hours).
9. Bake for approx 20 minutes until lightly golden.
No comments:
Post a Comment