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Agbalumo Shortbread

by on February 22, 2016

Great shortbread, tart flavor from the dried agbalumo but not recognizable as Agbalumo. That is my review of the delicious cookies I made over the weekend.

Using a quick and easy recipe from Jamie Oliver bar a few modifications – addition of water, use of dried Agbalumo, addition of cardamom and orange zest.

Agbalumo Shortbread

I loved making these cookies. I was a bit disappointed in the fact that the Agbalumo flavour didn’t come through but plan to remake them with fresh fruit.

Agbalumo Shortbread

Still, the cookie itself was stunning. Perfectly crumbly, gorgeous fragrance and beautiful taste. They were all gone in no time.

Agbalumo Shortbreads
Using Jamie's recipe as a base, I switched this shortbread up by adding dried agbalumo, cardamom seeds and orange zest. I also found the mix really dry so added a couple of tablespoons of water to the mix

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1820 calories
203 g
269 g
103 g
22 g
65 g
378 g
164 g
51 g
4 g
31 g

Nutrition Facts
Serving Size

Amount Per Serving
Calories 1820
Calories from Fat 908

% Daily Value *

Total Fat 103g

Saturated Fat 65g

Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 269mg

Sodium 164mg

Total Carbohydrates 203g

Dietary Fiber 6g

Sugars 51g
Protein 22g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. 200g plain flour, plus extra for dusting
  2. 50g granulated sugar, plus extra for sprinkling on top
  3. 2 tablespoons chopped dried Agbalumo
  4. 1 teaspoon finely grated orange zest
  5. 2 big pinches ground green cardamom seeds
  6. Pinch of salt
  7. 125g unsalted butter, cold & cut into cubes
  1. Preheat the oven to 170°C (325°F/gas 3).
  2. In a large bowl, combine the flour, sugar, dried Agbalumo, orange zest and cardamom seeds.
  3. Rub the butter in with your thumb and forefinger. You want to do this lightly so that gluten isn't overly developed and so the dough stays 'short' and crumbly. {I found my mix really dry at this stage so sprinkled a couple of tablespoons of water.}
  4. Without kneading, pat it down and place on grease-proof paper. Cover with another sheet of grease-proof paper and roll out dough about 0.5 - 1 cm depending on how thick you want it. Remove top grease-proof paper and shape as you desire. You can go for the classic shortbread round, or fingers, squares, rounds. If it splits or tears, just press it back together – but remember, the less you mix the dough, the crumblier (and better) the cookies will me. {I wanted fingers and so I cut that way.}
  5. Sprinkle with a bit of sugar and set in the centre of the oven. Bake for 20 to 30 minutes.
  6. Remove from oven once baked - the bottom should be golden and the top a light brown. Set on a rack and let cool.
  7. Eat. Snack. Chomp. And if by some miracle, you have any leftovers, store in an airtight tin (for up to 2 - 3 days.)
Adapted from Jamie Oliver





Adapted from Jamie Oliver
Kitchen Butterfly http://www.kitchenbutterfly.com/