Royal recipe: Cardamom and Orange Shortbread
![Shortbread in the process of being cut out](https://cmsadmin.rct.uk/sites/default/files/Shortbread_58banner.jpg)
With its origins reputed to date as far back as the 12th century, the popularity of shortbread has not waned. This sweet, buttery biscuit is recognised worldwide as a Scottish delicacy.
This recipe incorporates cardamom and orange to add a delicious citrus flavour to the classic biscuit. Have a go at this simple recipe and share the results by tagging us using @RCT on Twitter and @royalcollectiontrust on Instagram and Facebook.
Ingredients
135g (2/3 cup) unrefined caster sugar
240g (1 cup) unsalted butter, softened
330g (2½ cups) plain flour, sieved
30g (3 tablespoons) rice flour, sieved
zest of 1 unwaxed orange
10g (1 tablespoon) ground cardamom
Equipment
shortbread mould or plain biscuit cutters
Method
- Preheat the oven to 180ºC (350ºF, gas mark 4).
- Place the softened butter and sugar into a bowl and beat until light and fluffy.
- Add the orange zest and ground cardamom before carefully folding through the sieved flours.
- Allow to rest in the refrigerator before rolling on to a lightly floured surface to 0.5 cm thick. Cut out, and gently place on a tray lined with baking paper.
- Place on the middle shelf of the preheated oven and bake for approximately 8 minutes. The shortbread will turn a light sandy colour when baked – do not allow the shortbread to become any darker than that.
- Remove from the oven and carefully place the shortbread on a wire rack to cool, sprinkling with caster sugar immediately.
If baking is not for you, why not skip a step and try one of our range of ready-made shortbreads from our Shop.