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Cardamom Shortbread with Dark Chocolate Drizzle | Ginger & Toasted Sesame

Cardamom Shortbread with Dark Chocolate Drizzle

Author Sonja Bradfield

Ingredients

  • 1 3/4 cup of all purpose flour
  • 2/3 cup of powered sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cardamom
  • 1 1/2 sticks 3/4 cup of very cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1 teaspoon of vanilla extract
  • 3/4 cup of good quality dark chocolate chopped (I used 60% cacao)

Instructions

  1. Add flour, sugar, salt and the cardamom into a food processor. Pulse until well combined.
  2. Add butter, the egg yolk and vanilla and let the food processor run continuously until it turns into a ball of dough (it might take a minute or so).
  3. Divide the dough in half and form into two logs about an inch and a half thick using either parchment or wax paper or plastic wrap. Refrigerate until very firm (or put it in the freezer for about 20 minutes if you're in a hurry), about an hour.
  4. Turn on the oven to 325 degrees.
  5. Slice the dough into quarter inch rounds and place on ungreased baking sheets.
  6. Bake the shortbread for about 20 minutes or until slightly golden.
  7. Cool the cookies completely on the cookie sheets.
  8. When the cookies have cooled, melt the dark chocolate in a microwave proof bowl in the microwave on high for 1 minute. Stir until the bowl has completely cooled. If the chocolate hasn't become completely smooth then heat on high in the microwave in 15 second intervals until it is smooth.
  9. Pour the chocolate into a small plastic sandwich bag, seal and twist the bag until all the chocolate has gone into one corner. Use scissors to cut off the corner (as small as possible) of the bag.
  10. Drizzle the chocolate onto the cookies. Wait until the chocolate has completely cooled and serve.