Festive shortbread cookies flavoured with cardamom and a hint of citrus. Perfect for baking together with children for St Nicholas Day. Wonderfully crisp and delicate – truly perfect! The dough is very easy to work with, rolls out beautifully and holds stamped patterns really well, so even younger children can manage it (with a bit of supervision, of course). The cookies are slightly darker than usual thanks to the addition of brown sugar, which gives them a subtle caramel note. And of course, they’re wonderfully fragrant with cardamom!
Makes 22 cookies.
Ingredients for Christmas cardamom cookies:
- 170 g plain flour
- 120 g butter, cold and diced
- 45 g light brown sugar
- 2 egg yolks (from large eggs)
- finely grated zest of ½ lemon
- finely grated zest of ½ orange
- 2 teaspoons ground cardamom
- 1 tablespoon cold water
Sift the flour onto a work surface. Add the diced butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Make a well in the centre, add the egg yolks, citrus zest, sugar, cardamom and cold water. Quickly but thoroughly bring the dough together (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for about 45 minutes.
Remove the chilled dough and roll it out to about 3 – 4 mm thick on a lightly floured surface. Stamp the cookies, then cut them out using a slightly larger cutter (for example, a fluted one). Transfer to a baking tray lined with parchment, spacing them slightly apart.
Bake at 180°C for about 11 minutes, or until the edges are lightly golden. Remove from the oven and transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 7 days.
Enjoy!
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