Turkish Coffee & Cardamom Shortbread Cookies
Turkish Coffee & Cardamom Shortbread Cookies
This recipe not only produces truly delicious cookies but it will leave your kitchen smelling soooo inviting. Cardamom is a fragrant and versatile spice blend that can often be found in Eastern and Far Eastern recipes and just happens to go very well with coffee.
These cookies are quick and easy to make and will go down a treat and you see those dark flecks! Pure coffee, Baby, pure coffee!!
Cookies:
1 cup unsalted butter (cold)
2/3 cup sugar
1/4 tsp salt
2 1/4 cups plain (all-purpose) flour
2 Tbsp finely ground coffee*
1/2 Tbsp ground cardamom**
Chocolate Coating:
1 tsp vegetable oil
8 oz chocolate (broken into chunks)***
METHOD:
- Preheat the oven to 180 (degrees) C.
- Combine the butter, sugar and salt in a bowl with a mixer. It doesn’t need to be totally smooth.
- Mix in the flour, cardamom, and ground coffee until the dough just comes together. This part can be done by hand as the heat from your hands will combine the ingredients nicely.
- Place your dough on a floured surface and roll out to about 1/2cm.
- Cut out the cookies using your preferred cookie cutter, I used a 2″ carnation shape.
- Place the cookies on a parchment-lined baking sheet and bake for 10 minutes.
- Let cool slightly before transferring to a cooling rack.
- Chocolate coating: Add the oil and chunks of chocolate to a glass bowl that you can place over a pan of hot water. Stir until the chocolate has melted and combined with the oil.
- Dip half of each cooled cookie in the chocolate and let the excess drip off before setting the cookies aside for the chocolate to harden (for a quicker setting time, place the cookies in the fridge for 10 minutes).
- Eat and enjoy…
* I used Grumpy Mule Organic Colombia Ground Coffee but any will do the job
** The original recipe called for a full Tbsp of ground cardamom…I used 1/2 Tbsp and the taste came through very well.
*** I used Dr Oetker Fine Cooks’ Milk Chocolate 35% cocoa solids
