2 tsp ground cardamom (ideally just the black inner seeds, freshly ground)
Pinch salt
To dust:
Caster sugar
Method
In a mixing bowl, or in a stand mixer using the paddle, beat the butter until soft.
Add the sugar and beat again, until light, soft and fluffy.
Next, add the flours, salt and cardamom and mix until just forming a dough. Bring together into a few slabs, wrap, and chill for at least 20 minutes before rolling out (I usually leave it in the fridge overnight and take it out for 20 mins to soften up before rolling it the next day).
Roll the dough either between two layers of baking parchment or on a very lightly floured surface, to 4-5mm thick.
Cut out into the required shape – I normally use a 5cm round cutter. Lay on the lined baking sheet leaving space between to allow them to spread slightly. You can also make a batch and store in a box between layers of parchment and freeze to bake later. I normally re-roll the dough up to 3 times, but beyond that the biscuits will start to get tough. In-between the re-rolls, rest/chill the dough until nice and cold and firm.
If not freezing to bake another time, chill in the fridge for 20 minutes, until firm. Preheat oven to 150°C fan.
Bake in the preheated oven for around 25 minutes until a very pale golden colour with no grey / damp patches of uncooked dough (particularly underneath). They will be slightly soft as they come out of the oven but firm up as they cool.
Whilst still slightly warm, dust with caster sugar before leaving to cool completely on the tray.
If you want to bake from frozen, take them out and leave them on the tray at room temperature for about 15 minutes before you bake them, or bake from frozen and add a few minutes extra cooking time.
These keep well in an airtight container for at least a week!
