This recipe is inspired from one by Ottolenghi that I have basically veganised it. So I cannot take full credit. This was my favourite shortbread recipe before going vegan and now I can still enjoy it, all be it not as buttery, just making a few simple swaps.
It works as a great base recipe to add so many other flavours, such as orange and cinnamon at Christmas, vanilla and lavender, or add herbs for a savoury biscuit, you can also swap in various other chopped nuts. The options are endless.
about 20 biscuits
8 cardamom pods seeds removed and ground using pestle and mortar
250g plain flour
25g ground white rice or shop brought rice flour
½ tsp salt
40g icing sugar
200g vegan butter I like stork
1 tbsp. plant milk
60g shelled pistachios, finely chopped
2 tbsp. vanilla sugar or just caster sugar
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