Cranberry, Rose and Cardamom Shortbread
Delicate cranberry, rose and cardamom shortbread – buttery, floral biscuits baked to perfection. Easy homemade recipe with a fragrant twist, ideal for tea‑time, festive gifting, or elegant desserts
Ingredients
- 250 g butter softened
- 105 g caster sugar
- 350 g cake flour
- 60 g cornstarch
- 2 ml salt
- 1 tbsp ground cardamom
- 5 ml rose water
- Extra caster sugar for dusting
- Dried cranberries finely chopped for added flavor and texture
Instructions
- Preheat the oven to 130°C. Prepare a 16 cm x 26 cm baking pan (note: pan size affects thickness and baking time).
- Cream the butter and caster sugar together until light and fluffy.
- Sift the flour, cornstarch, salt, and cardamom together. Add to the butter mixture along with the rose water. Mix until combined. Fold in the cranberries.
- Knead lightly to form a dough. Press the dough evenly into the prepared pan.
- Prick the dough thoroughly with a fork.
- Bake for about 1 hour, or until pale golden.
- While still warm, cut into fingers and sprinkle with caster sugar.
- Allow to cool before serving.