Vickys Mums Lemon & Cardamom Cookies

• 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

1. Preheat the oven to gas 5 / 190C / 375F and line 2 baking sheets with parchment paper
2. Cream the butter and sugar together until pale and fluffy
3. Add the rest of the ingredients and mix in until well combined
4. Half the dough then keep halving each piece until you have 12 pieces from each, 24 in all
5. Roll into balls then place 12 each onto each baking sheet
6. Flatten slightly then bake for 12 - 15 minutes until slightly golden
7. Let sit on the baking sheets for a good 5 minutes to harden up before transferring to a wire rack to cool completely
8. Can be stored in a lidded container for up to 5 days

sunflower, caster sugar, flour, ground almonds, ground cardamom, xanthan gum if using

Taken from cookpad.com/us/recipes/339255-vickys-mums-lemon-cardamom-cookies (may not work)