Lemon and cardamom shortbread recipe

1. Preheat the oven to gas 3, 170°C, fan 150°C and line 2 baking sheets with nonstick baking paper.
2. In a mixing bowl, rub the lemon zest and crushed cardamom seeds into the sugar with your fingertips. Add the softened butter and beat until light and fluffy. Stir in the lemon juice, then add the flour and a pinch of salt and bring together in a dough, handling it as little as possible.
3. Roll out the dough between 2 sheets of nonstick baking paper to about 5mm thick. Use a 6cm round fluted cutter to stamp out shapes, then transfer to the prepared baking sheets. Re-roll any offcuts and repeat to make about 22 biscuits – bear in mind that the more the dough is worked, the tougher it can become.
4. Sprinkle with 1 tbsp caster sugar, then bake for 18-22 mins, turning the trays after 16 mins, until pale golden. Leave to cool for 5 mins, then transfer to a wire rack to cool completely. These will keep for up to a week in an airtight container.

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