Bake of the Week: Chocolate Cardamom Orange Shortbread

Can­dice Brown’s offers our ‘Bake of the Week’ with Choco­late Car­damom Orange Short­bread. Check out how to make this deli­cious after­noon treat at home. 

170g unsalt­ed soft­ened but­ter
245g plain flour
50g gold­en cast­er sug­ar
35g soft light brown sug­ar
pinch of salt
zest of 2 oranges
10 car­damom pods- seeds removed and crushed
50g toast­ed flaked almonds
200g Dark choco­late- Lindt orange almond intense
Icing sug­ar to sprin­kle

1. Remove the seeds from the car­damom pods and grind down in a pestle and mor­tar. Add this to the sug­ars, and orange zest into a bowl and mash the zest into the sug­ar with the back of a spoon so the oils get into the sug­ar and you can smell the orange and car­damom.
2. Add the soft­ened but­ter and the vanil­la to the orange sug­ar and mix until com­bined
3. Add the flour and salt to and mix with your hands until only just com­bined- do not over work. Divide into 2
4. Chop the dark choco­late and toast­ed almonds into small pieces and add 50g of choco­late to half the dough- mix with hands
5. flat­ten the 2 doughs- wrap in cling film and put in the fridge for 20–30 min­utes
6. Pre­heat oven to 180c non fan/160c fan
7. Light­ly flour the sur­face and roll dough out to 1/2 inch thick- cut out using star and heart shaped or xmas cut­ters
8. Place the bis­cuits onto a lined bak­ing tray with space in between each one and put in the freez­er for 10 min­utes
9. Bake for 20-25mins- until gold­en brown- leave to cool on a cool­ing rack
10. sprin­kle the choco­late and almond short­bread with icing sug­ar and put in a glass Kil­ner jar or in clear plas­tic wrapped up for gifts
11. Melt the remain­ing choco­late in a Pyrex bowl over a saucepan of sim­mer­ing water- melt gen­tly
12. Once melt­ed dip the cor­ners or sides of the plain orange short­bread into the melt­ed cho­les­terol then sprin­kle with the remain­ing toast­ed almonds. Lay on the sil­i­cone sheet to set- or place in the fridge to speed up.

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