Scandi style Cardamom cookies

Method

Pre-heat the oven to 160 degrees 

If making fingers you will need a medium sized roasting tray (approx. 30x25cm but slightly smaller will do – just increase cooking time)  or just a large lined baking or roasting tray if you’re making rounds 

Cream the butter, salt and sugar until well combined.  Add the flour and cardamom and mix well to form a dough. 

For fingers: 

Crumble the mixture evenly all over the lined roasting tray. Press down very firmly with your hands until it’s even 

Bake for approximately 35 minutes or until the biscuit is very lightly golden brown. Remove from the oven and allow to cool slightly 

When it has firmed up a little but is still slightly warm, remove from the tray by lifting up the baking paper and cut into fingers – start by slicing in half lengthways and then cut widthway fingers approximately 1.5 inches thick. You will end up with 2 rows of fingers. 

For rounds: 

Press the breadcrumb-y mixture between your palms until it resembles a dough.  Roll into a sausage shape about 5cm in diameter and cut 1cm cookies.  Arrange on a baking tray, with a little space in between, and bake for about 12 mins or until just starting to colour round the edges.  Alternatively roll small rounds of mixture in your hands and press gently onto the tray.  Once baked, sprinkle with a little extra caster sugar. 

You can substitute the cardamom for mixed spices such as ginger and clove, for a festive twist.  Chocolate chips also make a fabulous addition.  Try half dipping them in melted dark chocolate to make them extra delicious – cardamom and chocolate are a beautiful pairing.