#56 Cardamon, Orange & Rosewater Shortbreads

An easy, spiced delight.

Ah, dear readers, I had grand plans for December. On the first of the month, I imagined myself perched at my desk, steaming mug of tea in hand, ready to usher in the festive season with the first post of a gloriously delicious advent of baking.

Instead, I have spent the past week as a slightly less glamorous version of a Victorian heroine—marooned in my sick bed with a box of tissues, an alarmingly red nose, and the sinister throbbing only acute sinusitis can deliver. My kingdom for clear sinuses!

As I write this, propped up by pillows and wearing the kind of jumper only a mother could love, the world outside sparkles with frost. And though I’ve been grounded from my usual kitchen adventures, my thoughts have turned to shortbread—arguably the most comforting biscuit of all. This recipe, dear friends, is born of both necessity and whimsy: pantry staples for a baker too poorly to brave the shops and the fragrant trio of cardamom, orange, and rosewater for a little festive escapism.

These shortbreads are delicate, crumbly, and not too sweet. The heady aroma of cardamom mingles with the brightness of orange zest, while a whisper of rosewater lends an elegant finish. If you, like me, find yourself craving comfort but still want to feel just a little bit fancy, this recipe is your ticket.

Now, let’s bake (or at least imagine baking if you’re also under the weather).

Cardamon, Orange & Rosewater Shortbreads

Ingredients

• 150g salted butter, softened

• 75g icing sugar

• Zest of 1 orange

• ½ tsp ground cardamom

• 1–2 tsp rosewater (adjust to your liking)

• 200g plain flour

• 50g cornflour

• A pinch of salt

• Granulated sugar, for sprinkling

Method

1. Prepare for bliss: Preheat your oven to 160°C (140°C fan) and line a baking sheet with parchment.

2. In a large bowl, beat the butter and icing sugar until light and fluffy. The softer the butter, the less effort this takes—perfect for a convalescent baker.

3. Stir in the orange zest, cardamom, and rosewater. Start with 1 tsp of rosewater and add more if you want a stronger floral note.

4. Sift in the plain flour, cornflour, and salt. Gently mix until a soft dough forms. Try not to overwork it—it should feel supple, not sticky.

5. Roll the dough out to about 1cm thick on a lightly floured surface. Cut into your desired shapes (stars, fingers, hearts, or the classic circle). Place them on the prepared baking sheet and chill in the fridge for 20 minutes.

6. Bake for 12–15 minutes, or until the edges are just turning golden. These biscuits are delicate, so keep an eye on them.

7. Finish with flair: As soon as they come out of the oven, sprinkle them generously with granulated sugar. Let cool completely on the tray before transferring to a tin (or your mouth).

As I nibble on one now, I can confirm they pair beautifully with a pot of Earl Grey and a Downton Abbey marathon. Here’s to healing and the quiet joy of a perfect biscuit.