Violet and cardamom petticoat-tail shortbread

Name: Violet and cardamom petticoat-tail shortbread
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 ml butter salted; 50.00 ml castor sugar; 125.00 ml flour cake, sifted; 3.00 green cardamom pods split, black part removed; 1.00 edible flowers violets, chopped

8 servings

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By Food24 November 03 2009

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Ingredients (5)

125.00 ml	butter — salted
50.00 ml	castor sugar
125.00 ml	flour — cake, sifted
3.00	green cardamom pods — split, black part removed
1.00	edible flowers — violets, chopped

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Method:

Preheat oven to 150 ºC. Cream butter and sugar until light and fluffy. Work in flour, cardamom and violets with your hands.
Press mixture into a lightly buttered 20 cm-diameter fluted pan and prick all over with a fork. Mark lightly into 8 wedges, using a sharp knife.
Bake for 40 minutes, or until a very pale golden brown all over. Remove from oven and sprinkle with castor sugar.
Allow to cool in pan for 30 minutes, then remove from pan and break into wedges. Transfer to a wire rack to cool and become crisp. Serve with crystallised violets.