Cardamom Lemon Cookies
Katie Barry
Ingredients
100g Sugar
200g Soft Butter
200g Flour
100g Cornflour
Pinch Salt
6 Cardamom Pods
Lemon Cream
- 1 Jar of Lemon Curd
- 200g Mascarpone
Directions
Cream your butter and sugar until smooth
Remove the seeds from the cardamom pods and crush in a pestle and mortar (or with the back of a spoon)
Add the flour, cornflour, salt and cardamom seeds and bring together with the creamed butter and sugar to form a dough
Turn the dough out onto a floured board and turn once or twice to smooth but do not overwork the dough. You want it to come together into a cohesive dough and stop there
Lightly dust the dough with flour and roll out to a 1/2 cenimetre thickness. Cut out your cookies to roughly a 3.5x3.5cm square
Place your cookies on a baking tray lined with parchment and place 1cm apart in the fridge for at least 1 hour and up to 2 days
When you are ready to bake, pre-heat the over to 180 degrees
Place cookie tray on the centre of the oven and bake for 10 mins until the edges start to turn golden. Turn the oven off and leave the door slightly ajar
Leave your cookies to cool in the oven - this will make them extra light and crunchy
Mix cream ingredients together in container to save
When ready to serve cookies, spread cream evenly on one cookie placing another on top to form a sandwich