Lemon & Cardamom Shortbread Rounds | Recipe | Natalie Penny

Name: Lemon & Cardamom Shortbread Rounds | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Add all the dry ingredients to a food processor and pulse quickly to combine.; Add the butter, lemon zest, vanilla and maple syrup, and pulse again to combine. The mixture should hold together when pinched – if it's too dry, add a little almond milk.; Empty the dough onto a very lightly floured surface, then bring it together into a ball, handling it as little as possible.; Roll the dough into a rough log around 8cm in diameter. Wrap in greaseproof paper, and place in the fridge to chill for at least 30 minutes, and up to overnight.; When you're ready to cook, preheat the oven to 190°C/fan 170°C/Gas 5, and line a large baking tray with greaseproof paper.; When the biscuits have cooled, add 1-2 tsp of icing to each, and sprinkle over your rose petals and chopped pistachios before it sets.

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The icing here is optional, as the biscuits are sweet enough on their own, but icing allows for some creative decorating to suit the season, and makes…

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Ingredients

Ingredients
Instructions
Add all the dry ingredients to a food processor and pulse quickly to combine.
Add the butter, lemon zest, vanilla and maple syrup, and pulse again to combine. The mixture should hold together when pinched – if it's too dry, add a little almond milk.
Empty the dough onto a very lightly floured surface, then bring it together into a ball, handling it as little as possible.
Roll the dough into a rough log around 8cm in diameter. Wrap in greaseproof paper, and place in the fridge to chill for at least 30 minutes, and up to overnight.
When you're ready to cook, preheat the oven to 190°C/fan 170°C/Gas 5, and line a large baking tray with greaseproof paper.
When the biscuits have cooled, add 1-2 tsp of icing to each, and sprinkle over your rose petals and chopped pistachios before it sets.