These two ingredients combined you will often see in Middle Eastern or Indian cuisine. I saw a recipe for an Indian Lassi (yoghurt flavoured drink) which used these ingredients and thought they might go well in a shortbread style biscuit. It took a few tries to get the combination of cardamom and rose water right and this is the final recipe which produces a light fragrance of both ingredients. I enjoy them with a nice cup of English tea, or perhaps a Turkish apple tea if you have access to it.
- 6 oz/170g Four
- 4 oz/113g Butter (soften but not melted)
- 2 oz/56g caster sugar
- 2 tablespoons rose water
- 1/4 teaspoon cardamom seeds (pounded with mortar & pestel)
- Dry cook cardamom seeds in the bottom of a pan for several minutes to release their fragrance, pound with a mortar & pestel to a powder. You can use already ground cardamom but grinding you own does give more fragrance.
- Preheat oven on bake (not fan bake) to 160 degrees centigrade and line a baking sheet with greaseproof paper.
- Sift flour into bowl.
- Add butter and rub into flour.
- Add sugar and keep rubbing ingredients together so it start to form bigger clumps.
- Before the dough comes together completely stir in the rose water and mix.
- Gently bring ingredients together to form dough. Do not over mix otherwise dough will become tough and biscuits will have a pastry texture instead of a shortbread texture.
- Lay dough onto a large piece of cling film and wrap dough. Once wrapped roll dough to form a cylinder shape about 2 inch diametre (this will be the size of the biscuit diametre before cooked).
- Put wrapped dough into fridge for 30 mintues.
- Once dough is firm, remove from fridge and slice 1/2 inch thick rounds and place onto prepared baking tray.
- Bake for 15 minutes or until a very light golden on edges.
- Cool on a wire rack and then dust with icing sugar once cool.