I learned to make shortbread at ‘Brownies’. I must have been around 8 years old and the first time I made them I was proud as punch. Not too dissimilar from now really!
I made lavender ones a few years ago and my lovely uncle said they tasted like soap! Not quite as successful that time round. These are much nicer I promise. They resemble noon nokhodchi in flavour which is one of my favourite Persian sweets however these are a lot easier to make 🙂
If like me, you are a fan of cardamom give this cardamom shortbread recipe a go they are yummy and will last you a week if stored in an airtight container.
Nooshe Jaan !
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My Little Persian Cardamom Shortbread Recipe
110gm caster sugar
360 gm plain flour
2 tsp ground cardamom
Heat the oven to 175’c (fan assisted)
Line a loose bottomed tray with baking paper.
Beat the butter and the sugar together until smooth.
Stir in the flour & cardamom with your fingers until a crumby consistency is formed.
Press into a shallow loose bottomed dish or baking tray.
Score into the shapes you want & press little holes into the dough with a fork and scatter caster sugar lightly on top.
Bake in the oven for 15-20 minutes, or until pale golden-brown.
Leave to cool and store in an airtight container.