Spiced Shortbread

    50 minutes

    This shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil. The recipe is from Scotland.

    20 people made this

    Serves: 6 

    • 1/2 cup superfine sugar
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground ginger
    • 3/4 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 3 cups (375g) unbleached plain flour
    • 250g butter, softened

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C.
    2. In a medium bowl stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts and set one aside. Add the flour and butter to the other half and stir until blended. It should be slightly grainy.
    3. Press the dough evenly into an 20cm square pan. Cut into 4x8cm pieces using a knife and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
    4. Bake for 25 to 30 minutes in the preheated oven or until firm and golden at the edges. Do not brown. Cool completely in the pan and break into pieces along the lines to serve.

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    Reviews in English (20)


    I've made this recipe two times now. The first I followed the recipe exactly. The second time, I added all but 2 tbs of the sugar/spice mixture into the flour before mixing in the butter. I then sprinkled the 2 tbs on top after scoring the shortbread. I also baked in my brownie pan (9X10) instead of the 8X8 as suggested. Great recipe, great spice mixture. Don't omit the cardamon, even if you have to go out and buy some just for this recipe. It is a very fragrant spice and really adds to the taste.  -  28 Jul 2008  (Review from Allrecipes USA and Canada)


    This deserves a lot more reviews than it has received. It was really delicious and different, yet appealing to a wide variety of tastes. Everyone I served these to loved them. One thing I should note is that the mixture looks like sand when you press it into the pan, but will come together as it bakes, so don't worry. It's not too sweet and keeps well, so you can make it in advance.  -  22 Aug 2007  (Review from Allrecipes USA and Canada)


    We really liked these. They melt in your mouth! I didn't have any superfine sugar, but I whirled some regular sugar in my food processor, which did the trick. The flavor is very subtle, but letting the cookie dissolve in your mouth lets you get the full effect. Thank you for the recipe, Tech! I will add it to my collection.  -  27 Jun 2009  (Review from Allrecipes USA and Canada)