Lemon, Almond & Cardamum Biscuits

These were the most popular biscuits among my customers, when I was running ScandiBakes. The almond gives them a lovely nutty crumbly texture and combined with the lemon, they are irresistible.

Ingredients

225gr softened butter

150gr sugar

1/2ts salt

zest of 2 large lemons

250gr flour

100gr ground almonds

3ts ground cardamum

Instructions

Cream butter and sugar in a bowl with your stand mixer, using the paddle attachment. Then add salt, lemons zest and cardamum, mix for a few seconds, before adding the flour and ground almond. Mix on slow speed until all the ingredients are combined. Wrap the dough in clingfilm and leave in the fridge for at least 1 hour.

When you are ready to make the biscuits, turn your oven to 175 degrees Celsius.

Then you can use a 2 tablespoon cookie scoop, or just a knife to cut evenly sized pieces of dough . If you want all your biscuits to be you the can use a weighing scale, which is what i did when I baked for customers. I weigh out 30gr of cookie dough and then roll it to a ball and place on baking tray lined with baking paper. This will give you 24 biscuits. When all the dough balls are on the baking paper, use a cookie stamp (I use a snow flake design) and press the dough ball flattish. It is a good idea to dip the cookie stamp in flour before pressing down, to avoid the dough sticking to it. If you don't have a stamp, you can just use your hand to flatten and maybe press a fork down on the top to add a little finesse. The cookies don't really spread much when they are baking, but still make sure you have a few centimeters between them.

Place the tray in the middle of the oven and bake for approximately 14 minutes, or until the cookies are golden around the edges. If you are unsure if they are done, you can remove one and have a look underneath to make sure the middle isn't looking doughy.