Ingredients
| 100g Bellefield Butter Co Brown ‘Butter’ Ghee, at room temperature | |
| ½ cup icing sugar | |
| 1 egg yolk | |
| ⅔ cup plain flour | |
| ¼ teaspoon baking powder | |
| ½ teaspoon cardamom seeds, crushed or ground |
Bellefield Butter Co’s Brown ‘Butter’ Ghee is one of those secret ingredients that just piles on the flavour in cooking and its rich caramel flavour lends itself to both sweet and savoury dishes. It’s amazing with asparagus, zucchini or pumpkin, for frying fish and eggs, or tossed through pasta or gnocchi with sage leaves. But it’s equally good with apple and pear in tarts and cakes or brushed over grilled stone fruit, and it brings life to a simple, short, butter cookie.
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Instructions
| 1. | Heat the oven to 180°C. |
| 2. | In a bowl, cream together the ghee and icing sugar until creamy. |
| 3. | Beat in the egg yolk. |
| 4. | Sift together the flour and baking powder and gradually mix into the creamed mixture along with the cardamom. |
| 5. | Turn out onto the bench and gently knead, making a rectangle about 16cm x 7cm. |
| 6. | Wrap in a large piece of baking paper and refrigerate for at least 1 hour. |
| 7. | Unwrap and use the paper to line a baking sheet. |
| 8. | Slice the dough into slices about 8mm thick and lay on the prepared tray. |
| 9. | Bake for 10-12 minutes until light golden then cool on a wire rack. |
| 10. | Store in an airtight container. |
Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles
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