Cardamom cookies

Ingredients

Directions

1. 1

   Wash the lemon hot, dab dry and finely grate the peel. Put half the rind in a mixing bowl with 375 g flour, sugar, egg, cardamom, 1 pinch of salt and butter in pieces. Knead first with the dough hooks of the mixer, then briefly with your hands to form a dough.

2. 2

   Form into a flat brick. Cover and chill for 1 hour.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Halve the dough (put the other half back in the fridge). Roll out to a thickness of approx. 4 mm on a floured work surface.

4. 4

   Cut out circles with a wavy edge (à approx. 4.5 cm Ø), knead the dough remains together again briefly, roll out and cut out. Place circles on the baking tray. Bake in a hot oven for about 10 minutes. Remove from the oven and leave to cool briefly on the baking tray.

5. 5

   Pull the paper onto a cake rack and let it cool down. Prepare the second half of the dough in the same way.

6. 6

   For decoration, lightly crush sea salt with the rest of the lemon peel in a mortar. Squeeze the lemon. Stir 3-4 tablespoons of juice with icing sugar to a smooth glaze. Coat the cookies with it.

7. 7

   Spread 1 pinch of lemon salt on each cookie. Let the icing dry.