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Cardamom Spiced Shortbread and the Great Food Blogger Cookie Swap 2013

December 11, 2013

This is the second year that I have taken part in the Great Food Blogger Cookie Swap (last year is here). You pay a $3 donation to Cookies for Kids Cancer, send 3 x a dozen cookies to randomly selected bloggers and receive 3 lots of cookies from some other bloggers in the post. Brilliant.

I sent these Cardamom and Cinnamon Spiced Shortbread to Sophie at CakeHunter (who has just had a baby – congrats!), Nazima at This Baker Girl Blogs and Katie at Katies Prog.

shortbread fingers

Dunk these in your tea

Cardamom and Cinnamon Spiced Shortbread

Makes  36 (you can factor it down)
575g plain flour
275g cornfour
275g golden caster sugar
600g butter
10 cardamom pods, crushed, pods removed and seeds ground
2 tsp cinnamon
Optional: chocolate for dipping.

Heat oven to 160C/325F/Gas Mark 3 and grease a couple of baking sheets with shallow sides, or flan tins.
Put flour, cornflour, sugar and spices into a bowl.
Chop the butter into small chunks and rub into the flour until it’s like breadcrumbs (or use a food processor and blitz it).
Bring the mixture together until it’s a lump. I had to add a bit of milk to get mine to stick in the end but try really hard not to.
Press the shortbread into the tins so that it’s about 1.5cm thick. Prick the surface with a fork and score lines where you will want to cut it.
Bake for 35-40mins so that it’s cook, but don’t let it go brown. If in doubt, wait till you think it’s cooked then turn the heat off and leave it in the over to dry out.
When cool, cut up and if you want to, carefully dunk it in melted chocolate and leave on baking parchment to dry.

spiced shortbread

shortbread & sparkle

I received biscuits from:

1. Butterless Nut Thins from Federica of WhateverGetsYouThroughTheDay. They were like a sweet, nutty melba toast. I’m afraid I ate them all before I remembered I should have taken a photo, but if you go to her site you’ll find them there. They were tasty on their own but I think they’d also make great biscuits for cheese.

2. Fig rolls with Christmas spices and almond pastry form Kate at The Little Loaf. I was surprised with all the biscuits how well they travelled. These came in  a lovely box with a little note. As you’ll see below, I’m fruit and nut fan so was very happy to receive these. Mr B is also rather partial to a fig roll. Having tried to make my own version of fig rolls in the past, I’m slightly jealous of the neatness of these rolls.

little loaf fig rolls christmas cookie swap

Fig & date rolls

3.Christmas Flapjacks and Stained Glass Biscuits from Ally at Digital Diva. I love pecans, dried fruit and Christmas spices so you got all my favourites in one there Ally! I was going too hang the stained glass biscuits on the tree, but they er….seem to have disappeared.

Christmas flapjacks and stained glass biscuits

If you’d like to be involved in the swap next yer, you can sign up here.

hosted by Love & Olive Oil and The Little Kitchen

5 Comments leave one →
  1. December 11, 2013 9:26 am

    Lovely photos! Really glad you liked the ones I sent, I was going to put ribbon on to show you can hang them, but I was afraid of braking them 🙂 Ally x

  2. December 11, 2013 9:37 am

    Glad you liked the fig rolls! Sorry there weren’t very many – husband snaffled some as I was packing them up! x

  3. December 11, 2013 12:09 pm

    Oh, these all look delicious!

  4. December 12, 2013 8:20 am

    Thank you again for the biscuits! They were delicious and I’m sure will taste just as great second time around. Bookmarked! 🙂

  5. December 14, 2013 4:00 am

    Your cookies look great and sound yummy.

    This was my first year participating in the Cookie Swap; I made Soft-Baked Gingersnap Molasses Cookies, 3 ways. Had great fun and enjoyed getting exposed to so many other passionate food bloggers.

    Happy holidays!

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