Tea break – lemon and cardamom cookies

I am a firm believer in tea breaks and was inspired last night by The Hairy Bikers, of all people, to make these lemon and cardamom cookies. They are really easy.


  • 115g butter, softened
  • 75g caster sugar
  • 1/2 lemon – zest only
  • 125g plain flour
  • 50g ground almonds
  • 3tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and mortar


  1. Preheat oven to 190C/375F/Gas5. Line a large baking tray with baking paper.
  2. 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 together to form a stiff dough.
  4. Split the dough into 12 equal pieces, roll into balls and place on baking tray.
  5. Press each cookie down with the bottom of a glass to flatten – you can make patterns if you are artistic (unlike me).
  6. Bake for 12-14 minutes until pale golden brown.
  7. Leave to cool then transfer to a wire rack. They will crisp up as they cool.
  8. The recipe does go on to say store the cookies in an airtight tin and eat within 7 days – not a problem in this house!!!!!!!!
Lemon and cardamom cookies

Lemon and cardamom cookies - might need to use a larger tray next time!

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