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Spiced Shortbread
recipe
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London
Spiced Shortbread
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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An ideal accompaniment to a cup of coffee or to accessorise a bowl of ice cream, these shortbread rounds are a little comfort treat to enjoy any time of the day. The dough needs time to rest in the fridge and like the best of us, these mature with age, reaching peak deliciousness on about day 3/4 (but will last for at least a week if you can show restraint). The hidden gem here is these shortbread also make the perfect gifting solution (home made treats for the win).
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You Need

18-20 cookies
  • 200g (7oz) room temperature butter
  • 100g (1/2 cup) caster sugar
  • 50g (1/4 cup) soft brown sugar
  • 1 egg yolk
  • 80g (1/3 cup) cacao nibs
  • 1 tsp vanilla extract
  • 75g (2/3 cup) ground almonds
  • 150g (1 1/4 cups) plain flour
  • 1/2 tsp salt
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 2-3 tbsp Demerara sugar

    • How To

    1. In a medium sized bowl whisk together the ground almonds, flour, salt and spices and set aside.
    2. In an electric mixer fitted with a paddle attachment beat the butter, the sugar and salt (if using) together until smooth and creamy. Stop before it gets fluffy. Add the egg if using and beat to incorporate.
    3. Mix in the cacao nibs followed by the vanilla extract.
    4. Add the dry mixture and beat until just combined. I like to bring the dough all together with my hands at the end.
    5. Divide into two halves, and form each piece of dough into a log (approximately 20cm x 5cm) on a piece of parchment. Sprinkle with Demerara sugar to coat the log and roll the parchment around it, securing the ends like a candy.
    6. Rest in the fridge for at least 4 hours, preferably overnight and up to 3 days or in the freezer for a couple of hours if you are short on resting time or keep a stash in there for 3 months for emergency cookie making moments.
    7. When you are ready to bake, preheat the oven to 180C (350F).
    8. Line 2 baking sheets with parchment paper.
    9. When the oven has reached temperature, remove the dough from the fridge and allow to rest at room temperature for 5 minutes (max) so you can cut through it easily.
    10. With a sharp knife cut the dough into rounds, and place spaced apart on the prepared sheets. Each log should give you 12-15 cookies depending on the circumference.
    11. Bake for 12-14 minutes until the edges are slightly golden and just beginning to colour.
    12. Cool on baking sheets on a rack, and store in an airtight container for at least 1 week if they last that long…..