It’s the most wonderful time of the year: Spring! Here at Fabled it’s a time for new beginnings, and cardamom shortbread. I’m a big fan of both but more so cardamom shortbread – especially since I started baking my own!
But first, let’s chat about new beginnings for a second. After a few minor setbacks we finally completed furnishing our apartment this month. It only took us half a year… 😉 We now have a livable living room, a dine-able dining room, a sweet study, and the catio is coming along rather nicely as well – just in time for Spring!
My Favourite Human and I both work from home these days (he is, hands down, the best co-worker ever) and get to spend our free time exploring Cape Town and working on passion projects – which in my case is developing, making and shooting (and eating 😋) recipes such as this one. Speaking of which…
I was pleasantly surprised when these beauties came out looking and tasting the way they did. Made with less than 10 ingredients and baked crispy and golden within 15-min, these gluten-free treats is my new cookie crush.
I replaced conventional flour with brown rice flour, and added xanthum gum to replace the elasticity and texture of gluten, and almond milk (rice flour absorbs A LOT of moisture). I replaced granulated sugar with powdered sugar, and placed the dough in the fridge prior to baking to improve the texture. The end result? Melt-in-your-mouth cardamom shortbread goodness.
These cardamom shortbread cookies are:
- Easy to make
- Perfectly sweet
- Insanely delicious
Behold, the cookie of my (and soon to be your) dreams…
And for my next trick? Cardamom. Shortbread. Sandwich. Cookies. Watch this space.
Until then, have a delicious day! x
Melt-In-Your-Mouth Cardamom Shortbread
Prep Time: 45min
Baking Time: 15min
1 cup Brown Rice Flour
1/2 cup Powdered Sugar
1,5 tsp Gluten-Free Baking Powder
1/4 tsp Xanthan Gum
1,5 tsp Ground Cardamom
1/2 cup Unsalted Vegan Butter
1 tsp Vanilla Extract
2 tbsp Almond Milk
Preheat oven to 160ºC.
Add all ingredients to a blender (NutriBullet works great) and mix until just combined. TIP: If the dough falls apart when handled, add almond milk 1/2 a tsp at a time to make the dough less crumbly (some cracks are good).
Cut two sheets of baking paper and place one sheet on a flat surface, flour lightly, and place the dough on top, flatten slightly with the palm of your hand and place the second sheet on top. Using a rolling pin, roll out the dough between the two sheets to desired thickness (these were 8mm).
Remove the top sheet and cut the dough into shapes using a cookie cutter, then cover the tray with plastic wrap and place in the fridge for 15min – 30min.
Transfer to a lined baking tray and bake for 15 to 20min or until golden brown, remove from oven and allow to cool on a cooling rack.
Once cooled, dust with powdered sugar and enjoy!