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Cardamom and lemon stamped cookies

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.