Cardamom And Lemon Stamped Cookies
In this delightful recipe, buttery, fragrant lemon and cardamom cookies come together to create a unique and flavorful treat. With a soft yet crispy texture, these cookies embody a perfect balance of sweetness and spice. Enjoy them with a cup of tea or coffee for a delightful snack or a special treat for any occasion.
— Constant Cookbook
Ingredients
- 225g/8 oz butter
- 150g/5½ oz caster sugar
- 1 lemon
- 250g/9 oz plain flour
- 100g/3½ oz ground almonds
- 3 tsp ground cardamomcardamom
Instructions
- 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 â 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 12â14 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.
Cook Time
30M
Prep Time
PT1H
Yield
Makes 24 biscuits
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