I had quite a few lemons in the fruit bowl so I thought I would do some baking with these yellow citrus beauty’s, so I decided to make a Sticky Lemon Cake and these Lemon and Cardamom Cookies.
This cookie recipe is from the Hairy Bikers’ Big Book of Baking Book I always like watching these guys they are absolutely crackers, you can tell that they have a great passion and love what they are doing.
I remember watching them make these cookies on a boat in Norway on the first episode of Hairy Bikers’ Bakeation.
I have to admit I have never used or even tasted cardamom before so this was going to be a new taste experience for me. I am trying to be more experimental with the things that I bake and eat.
Makes 24 Biscuits
225g Butter, softened
150g Caster Sugar
1 Lemon, zest only
250g Plain Flour
100g Ground Almonds
3 tsp Ground Cardamon or 1 heaped tsp Cardamon seeds, ground in a pestle and mortar
1. Preheat the oven to Gas Mark 5. Line 2 large baking trays with baking paper.
I also prepared the Cardamom seeds, I don’t have a pestle and mortar so I used my mini food processor, I also put the ground almonds in too.
2. Using an electric hand-whisk, beat together the butter, sugar and lemon zest in a large bowl until pale and fluffy.
3. Beat in the flour, ground almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.
4. Roll the dough into 24 balls and place 12 on each of the baking trays – make sure that you leave enough space between each one.
5. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.
I didn’t have a cookie stamp so I used a fondant mould to create the flower impression in the cookies.
6. Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown.
7. 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.
These would make a great little gift for someone, especially biscuit lovers like my dad, you could present them in a small box lined with baking paper or in a cellophane bag tied with a ribbon.
When I had my first bite of one of the cookies, I thought ‘well that’s a bit different’ but then I wanted another and the flavour grew on me. I will be using cardamom again there is a Coffee Cake in The Hairy Bikers’ Big Book of Baking, that I will be giving ago too, along with many other recipes is this amazing book.