Makes: 12 rounds Preparation time: 20 minutes plus time to chill the pastry Cooking time: 15 minutes Ingredients: 225g (8oz) plain flour 115g (4oz) cornflour 225g (8oz) unsalted butter, softened 55g (2oz) caster sugar 55g (2oz) icing sugar, sieved 12 green cardamoms
Method: 1. Sieve the flour and cornflour together. 2. Beat the butter and sugars together in a bowl until soft and fluffy. 3. Split open the cardamom pods and place the seeds into a pestle and mortar and grind to a powder. Add the cardamom powder to the butter and sugar mixture along with the flour and cornflour and then knead well to make a dough. 4. hape into a ball then flatten and wrap in cling film. Chill for about 15 minutes. 5. Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease 2 baking sheets. 6. Roll out the dough to about 5mm (¼”) thick then use a 7cm (2¾”) diameter cutter to cut out the biscuits. 7. Place on the baking sheets then bake for about 12-15 minutes, or until pale golden brown. Allow to cool slightly on the baking sheets before transferring to a rack to cool completely. For further recipes and the chance to cook and film with Phil Vickery see www.carnation.co.uk/competition