Peppery Cardamom Shortbreads – a delicious recipe with butter, turbinado sugar, flour, salt, extra virgin olive oil, cardamom. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the butter with sugar until creamy. Stir in the flour, salt, olive oil, cardamom and pepper. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into a log 1 1/4 inches in diameter. Wrap up the log in plastic wrap and refrigerate until very firm, about 2 hours.
2
Preheat the oven to 325u00b0F convection (or 350u00b0F regular bake). Slice the dough into 1/4 inch thick slices and arrange on baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork. Bake for about 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool.
3
The shortbreads can be kept in an airtight container for about a week.
448
kcal
Calories
27
g
Fat
47
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 stick butter, 1/4 cup cup turbinado sugar, 1 1/2 cups all purpose flour, 1 teaspoon salt, and more.
Yes, Peppery Cardamom Shortbreads falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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