This Salted Cardamon Rye Shortbread really hits that spot for me. It has a deep, almost nutty sweetness, with some fragrance from the cardamon and a good punch of salt. I could eat it all day. I adapted a Food52 recipe, and still intend to make the cinnamon original at some point.
Cardamon is one of my favourite flavors for baking. Although its really aromatic spice, it lends itself well to baking without tasting soapy. It’s used a lot in Swedish baking, which I’m a big fan of. If you’re in London please go to Fabrique Bakery for the most intensely buttery Cardamon buns ever.
Making this Salted Cardamon Rye Shortbread will only take about 10 minutes, plus cooking time. You also need to leave it in the tin and ignore it until its completely cool. Do not skip this step! It will just fall into crumbs if you try and cut it warm.
Recipe: Salted Cardamon Rye Shortbread
225g Unsalted butter, room temperature
85g Caster sugar
180g Plain flour
130g Rye flour
1tsp Salt plus flaky salt for sprinkling
1tsbp Ground cardamon (bash up the seeds from some pods. You’ll need less if its fresh)
- Preheat the oven to 180C (fan oven). Grease a tine (I used a 25cmx16cm ceramic dish)
- Whisk together the flours and salt in a bowl
- In a stand mixer beat the butter, sugar and cardamon until well combined
- Add the dry ingredients and mix until clumps start to form. Try not to over-mix.
- Press into the pan and score into squares or whatever shaped pieces you fancy. Sprinkle with sugar and a big pinch of flaky salt.
- Bake for 30-40 mins, until browned at the edges.
- Once it’s out of the oven, go over the score lines and leave to cool completely in the tin.