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 vegan, gluten-free, 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!