Chocolate & Cardamon Shortbread Cookies
- 20m Prep Time
- 12m Cook Time
- 52m Ready In
Crumbly shortbread cookies fragrant with cardamom and vanilla, drizzled with dark chocolate. Perfect for chai-time or any occasion.
Ingredients
- 3 8/15 oz plain flour
- 1 10/13 oz gram flour
- 2 tbsp semolina
- 1/2 tsp baking powder
- 1 tsp vanilla bean paste
- 3 green cardamom pods seeds
- 3 8/15 oz icing sugar
- 3 8/15 oz unsalted butter melted and cooled
- 1 5/12 oz dark chocolate melted
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.7 mg
- Iron: 0.77 mg
- Magnesium: 9.88 mg
- Phosphorus: 27.4 mg
- Potassium: 38.9 mg
- Zinc: 0.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 8/15 oz plain flour
- 1 10/13 oz gram flour
- 2 tbsp semolina
- 1/2 tsp baking powder
- 1 tsp vanilla bean paste
- 3 8/15 oz icing sugar
Prepare
- 3 green cardamom pods, seeds
- 3 8/15 oz unsalted butter, melted and cooled
- Melt 1 5/12 oz dark chocolate
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/gas mark 6. Line a large baking sheet with non-stick baking parchment.
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Step 2.
In a large mixing bowl, combine the plain flour, gram flour, and semolina. Add the baking powder, vanilla bean paste, cardamom seeds, and icing sugar. Slowly pour in the melted butter while stirring until well combined. Use your hands to bring the mixture together into a dough.
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Step 3.
Divide the cookie dough into 12 equal-sized balls. Place them on the prepared baking sheet, spacing them evenly apart.
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Step 4.
Bake for 10–12 minutes, or until the cookies are just starting to brown around the edges.
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Step 5.
Remove the baking sheet from the oven and let the cookies cool completely on the sheet.
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Step 6.
Once the cookies have fully cooled, drizzle the melted dark chocolate over them. Set aside until the chocolate has set.