Orange & Cardamom Shortbread

Shortbread cookies stand as a timeless and classic treat, embodying a perfect blend of simplicity and elegance. These delightful cookies are renowned for their rich, buttery flavor and a crumbly, melt-in-your-mouth texture that sets them apart from other cookie varieties. With a subtle sweetness and a hint of saltiness, shortbread cookies strike a harmonious balance, making them a versatile canvas for various flavor additions.

This holiday season, elevate the classic favorite with a delightful twist that brings together the vibrant citrusy notes of orange peel and the earthy warmth of cardamom. The result is a beautifully balanced and uniquely flavored shortbread that transcends the ordinary.

This shortbread recipe not only encapsulates the essence of the holidays but is incredibly simple to make. Once you've experienced the joy of crafting these cookies yourself, you may find there's no need to turn to store-bought options again!

The addition of cardamom and orange zest lends a festive touch, but feel free to keep it classic with plain shortbread cookies that are equally delightful. Whether adorned with holiday flavours or kept elegantly simple, these homemade shortbread cookies are sure to become a cherished staple.

These shortbread cookies are free from

• gluten

• grains

• eggs

• refined-sugar

• soy, legumes, & soy

• and can be made vegan

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orange & cardamom shortbread cookies

about 15 cookies (depending on cookie cutter)

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INGREDIENTS:

2 1/4 cup cups almond flour

1/4 cup + 2 tablespoons arrowroot powder 1 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup butter or palm shortening, room temperature

1/4 cup maple syrup

zest of 1 large orange

INSTRUCTIONS

1. In the bowl of a stand mixer fitted with the paddle attachment, combine almond flour, arrowroot powder, cardamom and salt. Mix on low speed until the dry ingredients are well combined.

2. Add the room-temperature butter or palm shortening to the dry ingredients in the stand mixer. Mix on low speed until the mixture resembles coarse crumbs. This should take about 1 minute.

3. Pour in the maple syrup to the mixture in the stand mixer. Continue mixing on low speed until the dough comes together.

4. Grate the zest of one large orange directly into the cookie dough in the stand mixer. Mix briefly on low speed until the orange zest is evenly distributed throughout the dough.

5. Once the dough is well combined, transfer it to a piece of plastic wrap or beeswax paper. Shape the dough into a disc, wrap it and refrigerate for at least 1 hour. Chilling the dough helps it firm up, making it easier to handle and resulting in a better texture for the cookies.

6. Preheat your oven to 170F/350C and line a baking sheet with parchment paper.

7. Using two pieces of parchment roll out your cookie dough. Lightly flour your bottom piece of parchment with arrowroot powder. Roll out the chilled dough to your desired thickness, usually around 1/4 inch. Use your favorite cookie cutters to cut out shapes, placing them on the prepared baking sheet.

8. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are slightly golden brown. Keep an eye on them to prevent over-baking. You dont want the cookie to be completely golden just the edges.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.