These are amazing. Thank you Hairy Bikers! Easy, quick.
Makes 2 dozen.
- 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
- Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment.
- Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy.
- Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.
- Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one.
- Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.
- Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown.
- 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.
SkyEarth Sandra 