These delicately flavoured Scandinavian biscuits are traditionally made during the Christmas season.
Makes approx 18
170 g butter
227 g light brown sugar
1 egg, lightly beaten
60 ml single cream
½ teaspoon almond essence
450 g plain flour
1 teaspoon baking powder
2 teaspoon ground cardamom
1 tablespoon margarine or butter for greasing
Cream the butter and sugar together in a large mixing bowl until light and fluffy.
Add the egg, cream and almond essence and beat until well blended.
Sift the flour, baking powder and cardamom together in a separate bowl then add, a little at a time, to the butter mixture, beating vigorously with a wooden spoon until a stiff dough is formed.
Knead the dough until smooth then roll into two sausage shapes about 5cm in diameter.
Wrap the dough in greaseproof paper and chill for at least 6 hours, or, if possible, overnight. The dough needs to be well chilled before it is baked.
Preheat the oven to 200C/Gas 6.
Lightly grease a baking sheet with the margarine.
Cut and shape the dough into 6 mm thick circles and place on the baking sheet, leaving a 6 mm gap between them.
Bake in the middle of the oven for about 12 minutes until they just start to brown. Cool on a wire rack and store in an airtight container.