DESSERTS
CRANBERRY, ROSE & CARDAMOM
Shortbread
By Zandeleen van Zyl @ zandilions
Makes 24 fingers
What You ' ll Need
• 250g butter, softened
• 105g castor sugar, plus extra for dusting
• 350g cake flour
• 60g cornflour
• 2ml salt
• 6g ground cardamom
• 5ml rose water
• dried cranberries, finely chopped for added flavour & texture
Let ' s Bake 1. Preheat the oven to 130 ° C. Prepare a 16cm x 26cm baking pan.
2. Cream the butter and castor sugar together until light and fluffy.
3. Sift together the flour, cornflour, salt and cardamom.
4. Add to the butter mixture along with the rose water and mix until combined. Fold in the chopped dried cranberries.
5. Knead lightly to form a dough, then press evenly into the prepared pan.
6. Prick the dough thoroughly with a fork. 7. Bake for about 1 hour, or until pale golden.
8. While still warm, cut into fingers and dust with extra castor sugar.
9. Allow to cool completely before serving. essentialflavours. co. za • Spring 2026 | 99