Cardamom, cashew and white pepper shortbread
( SERVES 24 )
- Preheat oven to 150C. Put the cardamom and peppercorns into a mortar and pestle or an electric spice grinder and grind until fine.
- Cream the butter and icing sugar until pale. Sift the cornflour and flour together and add to the creamed mixture with the cashews and spice. Mix thoroughly.
- Tip on to a bench and knead. Roll out to a 2cm thickness and cut.
- Bake on greased trays for 30 minutes or until lightly golden.