Orange and Cardamom Shortbread

Serves: 16 Cooking time: 20 minutes


  • 140g unsalted butter
  • 200g plain flour
  • 100g coarse semolina
  • 1 pinch of salt
  • 8-10 whole cardamom. If you don't like cardamom you can sub for 1tsp ground cinnamon or leave the spice out completely and it will just be orangey
  • Grated zest of one large very juicy orange

For the optional cinnamon sugar


  1. Turn on the oven to 180oC fan
  2. Use an 8-inch brownie tin. No need to oil or line
  3. Crush the shell and remove cardamom seeds from the pods
  4. In a food processor pulse together the semolina, flour, butter and a pinch of salt until it resembles fine breadcrumbs (or use fingers with a light touch)
  5. Add the xylitol, cardamom seeds and grated zest and pulse to combine (or stir in)
  6. Gently pour the mixture into the tin
  7. Push down to flatten in the tin and even out
  8. Prick holes with a fork all over the shortbread
  9. Bake for 20 mins until golden
  10. For the cinnamon sugar - using a small processor or coffee grinder, grind the xylitol and cinnamon together until the xylitol resembles icing sugar
  11. Sprinkle over the warm shortbread
  12. Cool in the tin
  13. Slice when warm and leave to cool completely before eating. These are better when eaten a few hours after they are made, but will keep in an airtight container for a couple of days.
  14. Decorate as desired