Brown sugar and Cardamom Shortbread cookies



Just as vanilla is the preferred flavour in western snacks or desserts, Cardamom is by far the most popular flavour in Indian sweets. When this  flavour that I have grown up with, finds its way to a western dessert or snack, it definitely catches my attention.


Shortbread cookies are much sought after any time of year, come Christmas time this definitely takes a centre stage. With a modest ingredient list and no serious proficiency needed these cookies are a ‘ must do ” for novice bakers like me.

Give this unique flavour a try. Let me know how it turned out.

Here is the recipe.

Recipe; Makes 15-18 depending on the size. Recipe was adapted from “Nordic ware”.


Salted butter at room temperature                                     1 cup

All purpose flour                                                                 21/4 cup

Dark brown sugar                                                              1/2 cup

Ground cardamom                                                             1/2 tsp


Cardamom sugar mixture;

Granulated sugar                                                                   1/4 cup

Ground cardamom                                                                 1/2 tsp


Preheat oven to 350 F. Mix the granulated sugar and cardamom powder to form a uniform mixture and set aside.

In a stand mixture cream together brown sugar and butter for a couple minutes.

In another bowl mix the cardamom powder and flour. Slowly. incorporate flour mixture into the dough. As soon as this mixture comes together, collect the dough in a bowl, divide into two halves, shape into discs, cover with cling film and refrigerate for an hour.

When ready take about two tablespoon of the dough and form balls. Roll this in the cardamom sugar mixture and flatten them into discs. you can use any cookie cutter of your choice to give them your desired form. If using a rubber stamp like I have done here, lightly dust the stamp with icing sugar, press the stamp down on the disc, to release the stamp rock it gently sideways.

Place the stamped cookies on a Sil pat lined baking tray 2 inches apart. Bake for about 15 minutes or til the edges turn golden. Allow them to cool


If the dough feels too dry use a couple tea spoons of milk to get a play dough consistency. A little bit of flour can be added if the dough is too sticky.