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! I…more
Ingredients
24 servings
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225 grams sunflower spread / butter
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150 grams caster sugar
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Zest of 1 whole lemon
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250 grams gluten-free / plain flour
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100 grams ground almonds
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3 tsp ground cardamom
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1/4 tsp xanthan gum if using a gluten-free flour blend
Steps
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Preheat the oven to gas 5 / 190C / 375°F and line 2 baking sheets with parchment paper
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Cream the butter and sugar together until pale and fluffy
![Vickys Mums Lemon & Cardamom Cookies, GF DF EF SF NF recipe step 2 photo]()
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Add the rest of the ingredients and mix in until well combined
![Vickys Mums Lemon & Cardamom Cookies, GF DF EF SF NF recipe step 3 photo]()
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Half the dough then keep halving each piece until you have 12 pieces from each, 24 in all
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Roll into balls then place 12 each onto each baking sheet
![Vickys Mums Lemon & Cardamom Cookies, GF DF EF SF NF recipe step 5 photo]()
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Flatten slightly then bake for 12 – 15 minutes until slightly golden
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Let sit on the baking sheets for a good 5 minutes to harden up before transferring to a wire rack to cool completely
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Can be stored in a lidded container for up to 5 days
