Vickys Mums Lemon & Cardamom Cookies, GF DF EF SF NF. Great recipe for Vickys Mums Lemon & Cardamom Cookies, GF DF EF SF NF. My mum gave me this recipe and the picture is her bake! She made them free-from for Jack and was so pleased that he liked them!
A nice cookie recipe to try for the holiday season, using the Splendor Garden ground Cardamom. She made them free-from for Jack and was so pleased that he liked them! I had to ask her for the recipe. You can have Vickys Mums Lemon & Cardamom Cookies, GF DF EF SF NF using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Vickys Mums Lemon & Cardamom Cookies, GF DF EF SF NF
- It’s 225 grams of sunflower spread / butter.
- You need 150 grams of caster sugar.
- Prepare of Zest of 1 whole lemon.
- Prepare 250 grams of gluten-free / plain flour.
- It’s 100 grams of ground almonds.
- It’s 3 tsp of ground cardamom.
- Prepare 1/4 tsp of xanthan gum if using a gluten-free flour blend.
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Vickys Mums Lemon & Cardamom Cookies, GF DF EF SF NF step by step
- Preheat the oven to gas 5 / 190C / 375°F and line 2 baking sheets with parchment paper.
- Cream the butter and sugar together until pale and fluffy.
- Add the rest of the ingredients and mix in until well combined.
- Half the dough then keep halving each piece until you have 12 pieces from each, 24 in all.
- Roll into balls then place 12 each onto each baking sheet.
- Flatten slightly then bake for 12 – 15 minutes until slightly golden.
- Let sit on the baking sheets for a good 5 minutes to harden up before transferring to a wire rack to cool completely.
- Can be stored in a lidded container for up to 5 days.
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