Recipe: Cardamom Orange Sourdough Shortbread Cookies
Traditionally, shortbread consists only of butter, sugar and flour. Today I have a slightly unusual shortbread version for you with orange zest, cardamom and sourdough. The sourdough provides a special flavor and also contributes to the shelf life. If you replace the butter with a vegan butter alternative, this shortbread is even vegan.
Ingredients
- 245 g wheat flour or type 405
- 165 g butter or a vegan alternative
- 100 g sugar
- 110 g sourdough starter or sourdough discard
- ½ tsp. salt
- ½ tsp. cardamom ground
- orange zest from an organic orange
Instructions
- Knead the flour, butter, sourdough, sugar, salt, cardamom and orange zest to form a smooth dough.
- Divide the shortbread dough into two equal parts and shape into two rolls with a diameter of about 4 cm. Leave the dough rolls to rest in the fridge for at least an hour.
- Preheat the oven to 160 degrees.
- Cut the rolls into slices about five millimeters thick and place on a baking tray lined with baking paper.
- Bake the shortbread for between 25 and 30 minutes until crispy.
Notes
Before baking, you can roll the edges of the cookies (or the whole cookies) in sugar.
For the classic shortbread pattern, you can prick small holes in the raw cookies with a wooden stick or fork.
After baking, you can dip one half of the cookies in melted dark chocolate and leave to harden on baking paper.