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Lemon cardamom shortbread
Just for the smell of them baking, you have to try these incredible shortbreads. They are very rich in butter, but that’s not all! I use fresh lemon peel and candied lemon peel (with sugar), but also cardamom. Since they are relatively low in sugar, the lemon juice glaze is perfect. I had read about this combination of flavors in the American “flavor” magazine and wanted to make my version in my studio. To be made quickly at home, because it is also very easy to make.
Ingredients
- 85 g sugar
- 225 g soft butter
- the zest of half a lemon untreated
- 60 g candied lemon peel
- 350 g flour
- 1/16 teaspoon yeast (a pinch ofo knife)
- 12 cardamom pods
- 1/4 teaspoon salt
- 200 g powdered sugar
- 45 g lemon juice
Instructions
- Pour the sugar and chopped butter into the bowl of your food processor or into a container.
- Mix with the sheet until you get a homogeneous cream.
- Add the zest of the half lemon.
- Cut the candied lemon peel (sweet!) into small pieces. For once, I took the vahiné brand from the supermarket and it works just fine.
- Put them in the tank.
- For the cardamom, I use my mortar.
- Put the seeds of 12 pods.
- Grind them into powder.
- Pour the flour, yeast, salt and cardamom into the bowl.
- Continue mixing with the leaf.
- Stop as soon as the dough clumps together.
- Bring it back in a ball.
- Spread it out immediately between two sheets of baking paper to a thickness of 6mm.
- Cut shortbread with a cookie cutter (here 6cm).
- Place them on baking sheets lined with baking paper.
- Bake in a preheated oven at 150°C for 30 minutes.
- Then let them cool on a wire rack.
- For the glaze: put the powdered sugar and lemon juice (freshly squeezed and weighed) in a container.
- Mix well.
- Dip half of the shortbread into the mixture and drain well.
- Put on the baking paper.
- To get the glaze just right, I then let them dry at 40°C in the oven for 25 minutes (dough lift function to get that temperature in my KitchenAid oven). When the icing is dry and soft to the touch, put the shortbread in an airtight box until you are ready to eat it.
Nutrition
Serving: 30shortbreadCalories: 104kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 154mgPotassium: 30mgFiber: 1gSugar: 3gVitamin A: 189IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
Just for the smell of them baking, you have to try these incredible shortbreads. They are very rich in butter, but that’s not all! I use fresh lemon peel and candied lemon peel (with sugar), but also cardamom. Since they are relatively low in sugar, the lemon juice glaze is perfect. I had read about this combination of flavors in the American “flavor” magazine and wanted to make my version in my studio. To be made quickly at home, because it is also very easy to make.
Recipe for about thirty shortbread
- 85g of sugar
- 225g of soft butter
- the zest of half a lemon, untreated
- 60g of candied lemon peel
- 350g of flour
- 1/16 teaspoon of yeast (a pinch of knife)
- 12 cardamom pods
- 1/4 teaspoon of salt
- 200g of powdered sugar
- 45g of lemon juice
Pour the sugar and chopped butter into the bowl of your food processor or into a container.
Mix with the sheet until you get a homogeneous cream.
Add the zest of the half lemon.
Cut the candied lemon peel (sweet!) into small pieces. For once, I took the vahiné brand from the supermarket and it works just fine.
Put them in the tank.
For the cardamom, I use my mortar.
Put the seeds of 12 pods.
Grind them into powder.
Pour the flour, yeast, salt and cardamom into the bowl.
Continue mixing with the leaf.
Stop as soon as the dough clumps together.
Bring it back in a ball.
Spread it out immediately between two sheets of baking paper to a thickness of 6mm.
Cut shortbread with a cookie cutter (here 6cm).
Place them on baking sheets lined with baking paper.
Bake in a preheated oven at 150°C for 30 minutes.
Then let them cool on a wire rack.
For the glaze: put the powdered sugar and lemon juice (freshly squeezed and weighed) in a container.
Mix well.
Dip half of the shortbread into the mixture and drain well.
Put on the baking paper.
To get the glaze just right, I then let them dry at 40°C in the oven for 25 minutes (dough lift function to get that temperature in my KitchenAid oven).
When the icing is dry and soft to the touch, put the shortbread in an airtight box until you are ready to eat it.
Lemon cardamom shortbread
Just for the smell of them baking, you have to try these incredible shortbreads. They are very rich in butter, but that’s not all! I use fresh lemon peel and candied lemon peel (with sugar), but also cardamom. Since they are relatively low in sugar, the lemon juice glaze is perfect. I had read about this combination of flavors in the American “flavor” magazine and wanted to make my version in my studio. To be made quickly at home, because it is also very easy to make.
Ingredients
- 85 g sugar
- 225 g soft butter
- the zest of half a lemon untreated
- 60 g candied lemon peel
- 350 g flour
- 1/16 teaspoon yeast (a pinch ofo knife)
- 12 cardamom pods
- 1/4 teaspoon salt
- 200 g powdered sugar
- 45 g lemon juice
Instructions
- Pour the sugar and chopped butter into the bowl of your food processor or into a container.
- Mix with the sheet until you get a homogeneous cream.
- Add the zest of the half lemon.
- Cut the candied lemon peel (sweet!) into small pieces. For once, I took the vahiné brand from the supermarket and it works just fine.
- Put them in the tank.
- For the cardamom, I use my mortar.
- Put the seeds of 12 pods.
- Grind them into powder.
- Pour the flour, yeast, salt and cardamom into the bowl.
- Continue mixing with the leaf.
- Stop as soon as the dough clumps together.
- Bring it back in a ball.
- Spread it out immediately between two sheets of baking paper to a thickness of 6mm.
- Cut shortbread with a cookie cutter (here 6cm).
- Place them on baking sheets lined with baking paper.
- Bake in a preheated oven at 150°C for 30 minutes.
- Then let them cool on a wire rack.
- For the glaze: put the powdered sugar and lemon juice (freshly squeezed and weighed) in a container.
- Mix well.
- Dip half of the shortbread into the mixture and drain well.
- Put on the baking paper.
- To get the glaze just right, I then let them dry at 40°C in the oven for 25 minutes (dough lift function to get that temperature in my KitchenAid oven). When the icing is dry and soft to the touch, put the shortbread in an airtight box until you are ready to eat it.
Nutrition
Serving: 30shortbreadCalories: 104kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 154mgPotassium: 30mgFiber: 1gSugar: 3gVitamin A: 189IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
