Press this into a lined 20cm square baking tin, and chill for 10 minutes. Stir the vanilla into the cooled butter, then slowly pour this into the dry ingredients, mixing just until it comes together into a dough. In a large bowl, whisk the cardamom, salt, cornflour, plain and wholemeal flour, icing sugar and 50g pistachios. Tip into a mortar, bash to release the seeds, then discard the husks and grind the seeds to a fine powder. Toast the cardamom pods in a dry frying pan on a low heat, stirring, for about 10 minutes, until fragrant. Weigh the melted butter and top up with regular butter, if necessary (this will also melt), so you have 150g. Take off the heat, still stirring, then pour into a bowl. Melt the butter in a large saucepan on a medium-low heat, stirring continuously, for about 10 minutes, until it froths vigorously and brown solids appear. I’ve gone for white chocolate ganache over plain white chocolate, too, so it’s not sickly sweet alongside the caramel.Ģ1 cardamom pods (to get 2 tsp ground powder)Ĥ5g wholemeal spelt flour (or plain flour)ĥ0g roasted and chopped pistachio kernelsĢ0g roasted and chopped pistachio kernels, to garnish Millionaire’s shortbread always caught my eye, because of all of those fascinating layers, so here I’ve put all of my favourite flavours inside – brown butter, cardamom and pistachio – to create a nutty, spiced treat. This reminds me of being a kid at the supermarket, eyeing up all the freshly made treats in the bakery aisle.
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