Before I describe the cookies I’ll tell you a secret. I only realised after I made these that it’s actually cardamom not cardamon. Embarrassing story over, these treats are fresh and fragrant, with crushed seeds of whole cardamom and lemon. They have just the right amount of fragrance, not too perfume-y, as cardamom things can sometimes be. They’re cookies with zing. I reckon they should call it cardamum in the UK so we can call it cardamam in Yorkshire.
You can also watch this recipe being made in a new-style (under 1 minute) video. No more length shots of stirring and flat northern accents!
150g golden castor sugar
The zest and juice of half a lemon
150g self raising flour
50g ground rise
8 whole cardamom pods, cracked to remove skin and the seeds ground in a pesle and mortar
Preheat oven to fan160/180c/4. Line 2 baking sheets with parchment.
Cream together the sugar and butter. Beat in the eggs then add the zest and juice of the lemon. Fold in the flour and ground rice until a thick dough forms. Finally add the freshly ground cardamom and mix to disperse.
Using an ice cream scoop, spoon 10 blobs of the cookie dough onto the baking sheets, leaving a reasonably large gap between each (they flatten and expand in the oven). Bake for 15-20 minutes until golden and firm, but still maintaining a little squish. This will make the cookies nice and chewy. Leave to cool on a wire rack before tucking into these fragrant little treats.