Cardamom and lemon stamped cookies


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

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...

View full recipe at SpringPad


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