Go Back

Brown Sugar Cardamom Shortbread Bars

This is a short post and there’s no history, story or interesting anecdotes to these shortbread bars. My daughter loves short bread and frequently demands that I bake some for her. My husband and I find shortbread too buttery and rich (the coffee and chocolate chunk shortbread squares mentined below
Print Recipe Pin Recipe

Ingredients
  

  • 200 gm butter , softened at room temperature
  • 1 1/4 cups brown sugar (+ 2 tbsps extra)
  • 2 1/2 cups all purpose flour
  • 1 tsp cardamom powdered

Instructions
 

  • Beat together the butter and brown sugar till light and creamy. Add the cardamom and the flour and blend very well.
  • Gather the dough into a ball and press it out into a lightly greased rectangular baking tray (the type one uses for sheet cakes; mine is about 2u201d high on the sides) so that it is 1/4u201d thick. Sprinkle the extra 2 tbsps brown sugar evenly on the top and lightly press it into the dough.
  • Cover the tray with plastic wrap and refrigerate till firm (for about an hour). Mark the dough into bars by cutting through to the bottom, with a sharp knife. If you wish to bake this later, the dough will keep in the fridge upto 3 days.
  • If you would rather have regular round cookies, then gather the dough into a ball and wrap in plastic wrap. Refrigerate till firm (for about an hour) or for upto 3 days.
  • On a lightly floured work surface, roll out the dough till it is 1/4" thick.
  • Cut out into 2 1/2u201d cookies with cutters and sprinkle the extra 2 tbsps brown sugar evenly on the top. Lightly press the sugar into the dough with the rolling pin. Place the cookies, slightly apart, on lightly greased sheets.
  • Bake the bars/ cookies at 150C for about 35 to 40 minutes until firm to touch. Press very lightly to check if theyu2019re done.
  • Cool on racks and store in airtight containers.

Notes

This recipe should make about 36 bars/ cookies.