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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 146.8
  • Total Fat: 9.1 g
  • Cholesterol: 17.9 mg
  • Sodium: 69.0 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Cardamom and Lemon Stamped Cookies calories by ingredient
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Cardamom and Lemon Stamped Cookies

Submitted by: WAHZOE

Introduction

Adapted from the Hairy Bikers Big Book of baking
Dropped the butter content just a bit. Going to try and drop it further next time I make them to see how low we can take it and still get a workable cookie.
Adapted from the Hairy Bikers Big Book of baking
Dropped the butter content just a bit. Going to try and drop it further next time I make them to see how low we can take it and still get a workable cookie.

Number of Servings: 24

Ingredients

    200g butter, softened
    150g caster sugar
    finely grated zest of 1 lemon
    250g plain flour
    100g ground almonds
    3 tsp cardamom pods, (seeds popped out and ground)

Tips

You can also make these cookies with a biscuit press. They'll be about half the size, so cook them for 10 - 12 minutes instead.


Directions

Preheat the oven to 190c (170c fan), Gas 5
Line 2 large baking sheets with baking parchment.

Using an electric hand whisk or stand mixer, 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 - make sure you leave a space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave a decorative indent in the dough.

Bake a tray at a time for 12 - 14 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.

Serving Size: Makes 24 cookies

Number of Servings: 24

Recipe submitted by SparkPeople user WAHZOE.






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