Next week is Burns Night, which means another of my annual traditions: sharing a Scottish-inspired recipe. In previous years I’ve posted everything from cranachan cake or even cranachan macarons to spice and nut caramel shortbread. These lemon and cardamom shortbread add seasonal freshness and spice. They’re dipped in sugar and dangerously moreish. To make them, you will need:
175g plain flour
110g butter
50g caster sugar
Zest of one lemon
One tsp ground cardamom
A small bowl with caster sugar in, for dipping.
Preheat the oven to Fan 150C. Rub the butter into the flour, mixed with the cardamom, lemon zest and sugar. Knead until the mixture comes together into a dough. Roll out to 5mm thick and cut into shapes with a cutter.
Place on trays lined with baking parchment, spaced slightly apart, and bake for 15 minutes. Leave to cool slightly on the trays then remove and dip in caster sugar. Leave to cool completely on a wire rack.
Recipe by me.