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Ingredients
225g/8 oz butter, softened
150g/5 oz caster sugar
1 lemon, zest only
250g/9 oz plain flour
100g/3 oz ground almonds
3 tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and
mortar
Method
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.