Cardamom Biscuits

Cardamom Biscuits are Scandinavian in origin and are traditionally made during the Christmas season. They can be stored

for several weeks in an airtight container and, in fact, their flavour improves with keeping.

6 oz. butter

8 oz. light brown sugar

1 egg, lightly beaten

2 fl. oz. single cream

2 teaspoon almond essence 1 lb. flour

1 teaspoon baking powder

2 teaspoons freshly ground cardamom

1 tablespoon margarine

In a large mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is light and fluffy. Add the egg, cream and almond essence and beat until the ingredients are well blended.

In a separate bowl, sift together the flour, baking powder and ground carda-mom. Add the flour mixture, a little at a time, to the butter mixture, beating vigorously with a wooden spoon until a stiff dough is formed. Using your hands, knead the dough until it is smooth.

Roll the dough into two sausage shapes about 2-inches in diameter.

Wrap the dough in greaseproof or waxed paper and place it in the refrig-erator. Chill the dough for at least 5 to 6 hours

or, if possible, overnight. The dough should be well chilled before it is baked.

Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C). Lightly grease a baking sheet with the margarine.

Take the dough out of the refrigerator and unwrap it. Cut and shape the dough into -{-inch thick circles. Place the circles on the sheet, leaving about a -inch space between each circle.

Bake the biscuits in the middle of the oven for about 12 minutes, or until they start to brown.

Cool the biscuits on a wire rack and store in an airtight container.

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