Ingredients:

  • 1 cup (227g) cold, cubed unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 2 1/2 cups (315g) all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons ground green cardamom
  • 1/4 teaspoon fine sea salt
  • Coarse Demerara Sugar (optional, for sprinkling)

Instructions:

  1. Cream the cold, cubed butter and granulated sugar in a mixer until light and fluffy, scraping down the sides well. Do not over-cream.
  2. In a separate bowl, whisk together the flour, ground cardamom, and salt.
  3. Gradually add the dry mixture to the butter mixture on low speed, mixing just until the dough starts to come together into large clumps. Stop immediately.
  4. Gently bring the dough together by hand into a cohesive mass. Form into a thick disk, wrap tightly, and refrigerate for at least 1 hour.
  5. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll the chilled dough to about 1/2-inch thickness. Cut into desired shapes (fingers or rounds) and place on prepared sheets.
  7. Sprinkle lightly with Demerara sugar, if using.
  8. Bake for 12–15 minutes. Cookies are done when the edges are just beginning to turn a very pale golden colour.
  9. Immediately transfer hot shortbread to a wire cooling rack to cool completely. Let cool completely before serving.