Cardamom, cashew and white pepper shortbread
( SERVES 24 )
17/9/2009
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Ingredients
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| 1 tsp | Cardamom seeds |
| 8 | White peppercorns |
| 250 g | Butter, softened |
| 1 cup | Icing sugar |
| 1 cup | Cornflour |
| 1½ cups | Plain flour |
| ½ cup | Cashew nuts, roasted and finely chopped |
Directions
- Preheat oven to 150 degC. Put the cardamom and peppercorns into a mortar and pestle or an electric spice grinder and grind until fine.
- Cream the butter and icing sugar until pale. Sift the cornflour and flour together and add to the creamed mixture with the cashews and spice. Mix thoroughly.
- Tip on to a bench and knead. Roll out to a 2cm thickness and cut.
- Bake on greased trays for 30 minutes or until lightly golden.
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