I started making cardamom shortbread this autumn for clients, and its become a big hit with all ages! These cookies are rich, nourishing, and delicious. Full of long lasting calories, grounding grain, and warming spices, they are an ideal postpartum treat!
In my own kitchen, I experimented with a grain free/sugar free version to meet my dietary needs, and made scrumptious Thanksgiving pie crusts. I've shared these variations in parentheses below.
Ingredients
1 c butter softened
3/4 c jaggery -brown sugar or coconut sugar-(Refined Sugar free: 3 T maple syrup)
2 c flour (Grain free: 1 c Almond meal, 1/2 c green banana four, 1/4 c coconut flour, 1/4 c flax seed meal)
1t ground cardamom
1/2 t ground ginger
1/4 t salt
Instructions
Preheat oven to 300F
Mix butter and sugar until creamy and smooth
Add in spices and flour, stirring just until blended (don't over-mix)
Use a spatula to scrape into an ungreased 9"x13" baking dish
Spread evenly with clean hands
Bake for 30 minutes
Allow to cool completely before slicing (or if you can't wait, just know they'll be crumbly)
Enjoy with a cup of tea; for variation, try a smear of jam or cream cheese on top.
Store at room temp for 3 days or up to a week in fridge.
Enjoy, mama. Enjoy.
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Life Beyond Birth provides support for expectant parents, and new babies & their families, online and in-person. Find a class or contact Molly at www.lifebeyondbirth.com.
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