Violet and cardamom petticoat-tail shortbread

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 5
Servings 8


  • 125
    salted butter
  • 50
    castor sugar, plus extra for sprinkling
  • 125
    cake flour, sifted
  • 3
    green cardamom pods, split, black parts removed
  • 1
    handful violets, rinsed and chopped


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.

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