Ingredients :
- 225 grams sunflower spread / butter
- 150 grams caster sugar
- 1 zest of 1 whole lemon
- 250 grams gluten-free / plain flour
- 100 grams ground almonds
- 3 tsp ground cardamom
- 1 pinch xanthan gum if using a gluten-free flour blend
Method :
- Preheat the oven to gas 5 / 190C / 375°F and line 2 baking sheets with parchment paper
- Cream the butter and sugar together until pale and fluffy
- Add the rest of the ingredients and mix in until well combined
- Half the dough then keep halving each piece until you have 12 pieces from each, 24 in all
- Roll into balls then place 12 each onto each baking sheet
- Flatten slightly then bake for 12 - 15 minutes until slightly golden
- Let sit on the baking sheets for a good 5 minutes to harden up before transferring to a wire rack to cool completely
- Can be stored in a lidded container for up to 5 days
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