Cardamom and lemon stamped cookies

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Makes 24 biscuits



From Hairy Bikers' Bakeation

Ingredients

  • 225g/8 oz butter, softened
  • 150g/5½ oz caster sugar
  • 1 lemon, zest only
  • 250g/9 oz plain flour
  • 100g/3½ oz ground almonds
  • 3 tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and mortar

Method

  1. Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment.

  2. Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy.

  3. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.

  4. Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one.

  5. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.

  6. Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown.

  7. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days.

Print Friendly, PDF & Email
Top