Ayurvedic Corner ~ Cardamom Shortbread


The first printed recipe of shortbread was written down by a Scottish woman called Mrs McLintock in 1736 and became widely associated with Christmas, Hogmanay (Scottish New year) and wedding festivities in Scotland. This Ayurvedic version of shortbread is softer when eaten fresh than the traditional shortbread bought in stores (which is better for Vata).

Cardamom is a magical heart-opening spice, sweet and spicy like cinnamon but minty fresh and clearing to the pranic channels. If you love this spice, try doubling up on the cardamom. Makes a 10 X 14 inch pan.

Favorite holiday cookie w/ cardamom




  • 1 Cup butter
  • 1 cup succanant
  • 1 tsp cardamom
  • 1/4 tsp nutmeg
  • 1-2 tsp poppy seeds
  • 1/4 cup almond milk
  • 2 1/2 cups unbleached white flour
  • 1/3 tsp salt





  • Set butter out to soften 2 hours in advance
  • Preheat oven to 300 degrees
  • Cream the butter, sugar and spices and nut milk
  • Whisk flour and salt, then blend into the butter mixture
  • Press evenly into a buttered 10×14 pan or two 9-inch pans
  • Prick and score if you like
  • Bake at 300 degrees for 25 minutes. Do not allow shortbread to brown or it will harden
  • Cut into bars or wedges before it entirely cools.


Excerpted from 7 Centers Ayurvedic Cookbook edited by Mira Murphy.
Recipe Source: Ysha Oakes (Ayurdoula), founder of The Sacred Window organization.

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