Foodies Blog

Bake of the Week: Chocolate Cardamom Orange Shortbread

by Candice Brown

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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