Tasty Tuesday: Cardamom & Pistachio Shortbread
Recently I decided that I wanted to start baking new recipes, I want to try out new flavour combinations. So I started doing one of my favourite pass times of looking at cookbooks and recipes online. While searching my bookshelf for a book I can across one of the many bought and forgotten cookbook this one was Yotam Ottolenghi Ottolenghi: The Cookbook. This book like 1000 more have been looked at in great detail, post-it notes on pages where I’ve decided to re-create the recipe but it never seems to quite get it done.
This time I decided to not just say I’m going to make something but actually do it.
Last night I made the dough for the shortbread and this morning I baked them.
I didn’t really change the recipe the only real difference was I added the Pistachio’s to the Shortbread dough and used Brown Rice Flour.
The main reason why I decided to try this recipe as I’ve never used Cardamon while baking I’ve alway thought of it as something to use in savoury food.
The recipe was so straightforward and took hardly anytime to prep, that is alway a good thing in my book, it allowed me to still go to the gym last night and also bake then this morning while I was doing my Morning HIIT session.
The flavour combination worked really well together you got the warm spice of Cardamom and nuttiness of the Pistachio, they are not overly sweet and so some strange reason they reminded me of Indian desserts. What I would add is these are not like your normal Shortbread as they have a much more crumbly texture while doesn’t so much as melt in your mount but crumbles.
I did like them but I’m not too sure if they are something I’d make again.
What they did do was give a few ideas of shortbread flavour combinations I’d like to try out.
For those of you who want to try out this recipe here it is.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 8 Cardamom Pods
- 200g Salted Butter
- 25g Brown Ground Rice
- 240g Plain Flour
- 40g Icing Sugar
- 25g Chopped Pistachio Nuts, to mix into the dough
- 1 free-range egg,
- 30g Pistachio Nuts, ground to a power
- 1 Tsp Caster sugar
- Crush the cardamom pods, using a pestle and mortar and once the seeds have been released remove the skins and then crush the seeds into a fine powder.
- Place the butter, ground rice, flour, salt , ground cardamom and icing sugar in an electric mixer using the dough hook.
- Whisk until the ingredients form a ball shape.
- Add the Chopped Pistachio to the mixture and whisk for 30 seconds.
- Use your hands roll the dough into a log shape.
- Wrap in cling film and place in fridge for an hour.
- Place the pistachio nuts into the electric mixer to make a powder.
- Place the pistachio powder on a flat surface and roll the dough init until covered
- Wrap back in cling film and place in fridge over night.
- Preheat the oven to gas mark 3
- Remove the cling film and using a sharp knife cut the dough log into even slices and place them on a baking tray lined with baking parchment, placing them 2cm apart.
- Sprinkle the dough with caster sugar and place in the oven for around 20 minutes so that they are golden, but not bronzed.
- Remove from the oven and allow to cool completely as they will harden as they cool.
- Once they have cooled store in a sealed jar or container for up to a week.