There are all sorts of cookies in this world. Shortbread might be one of the most basic cookies there are, but I think I love those the most.
Baking isn't really my strongest. And I don't really have a sweet tooth. But if it's shortbread, I tend to make an exception. Especially now in winter with Christmas coming up. Turn on the heat, good music in the background, tea and then get my bake on. I've been having Christmas vibes since November, so I also bought myself some nice cookie cutters.
Maybe the best thing of baking shortbread is because they are so basic you can add a lot of twists with it flavour wise. You could can put in some lemon, extra vanilla or like in this recipe tangerine and cardamom. Though I have to admit it also has something to do with my tangerine obsession I've been having lately. But hey, it's the season right? The cardamom adds a little touch of winter spice.
Shortbreads with tangerine and cardamom
Ingredients for 20-25 shortbreads
- 200 gr flour
- 150 gr cold butter
- 100 gr castersugar
- 1 egg yolk
- Juice and zest of 1 tangerine
- Crushed seeds from 1 cardamom pod
- Pinch of salt
- Optional: frosting for decorating*
Mix all ingredients with a mixer until a crumbly dough and then knead by hand until a smooth dough. Leave the dough to rest in the fridge for 15-20 minutes.
Preheat oven at 180°C. Dust work surface before rolling out the dough to a thickness of 3-4 mm. Stamp out cookies with a cookie cutter and transfer them onto a baking tray lined with baking parchment. Leave a little room in between cookies. Repeat until you're out of dough.
Reduce oven heat to 170°C and bake until lightly golden in 15-20 minutes.
Remove from oven and let them cool off at least 20-30 minutes before decorating.
*I confess, I should have made my own frosting. Out of sheer laziness I used store bought frosting. Sssst. But if you do want to make your own frosting, it's just a matter of mixing icing sugar and water with a drop of colouring.
You may also like: