Shortbread is a quintessentially British biscuit: rich, buttery and crumbly and perfect with a cup of tea. I’ve given this recipe an Eastern twist with the addition of fragrant cardamom - easily my favourite spice. After all, Brick Lane is the place where East meets West. These not only look pleasing to the eye, but they also taste delicious.
Place the butter into a mixing bowl with the sugar and cardamom and cream together for three to four minutes until pale and fluffy. Tip in the flour, rice flour and salt and mix with a wooden spoon until it comes together into a dough. You may need to use your hand to complete forming the dough but make sure you do this quickly so as not to make the dough greasy from your body heat.
Press the dough evenly into the baking tin with the back of a spoon. There’s no need to grease the pan as the mixture is already very buttery. Go around the edges of the dough pinching gently with your thumb and forefinger, creating a decorative rim. Score into 12 portions as you would slice a cake, then put in the fridge and chill for 20 minutes.
Sprinkle generously with some caster sugar and
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