225g/8 oz lactose free butter, softened

150g/5½ oz caster sugar

1 lemon, zest only

250g/9 oz gluten free plain flour

100g/3½ oz ground almonds

3 tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and mortar

Serves - 4


Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment.

Using an electric hand-whisk, beat the lactose free butter, sugar and lemon zest together in a large bowl until pale and fluffy.

Beat in the gluten free flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.

Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one.

Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.

Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown.

Leave them to cool on the tray for a few minutes, then transfer to a wire rack.

They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days.

Recipe adapted from: Good Food
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