I made another batch of cookies just to prove that crunchy biscuits were as great as chewy ones and because I wanted a variety.
First, the butter and sugar were creamed until light and fluffy. The vanilla paste and ground cardamom were mixed in next, again using a makeshift pestle and mortar.
Next to be added was the flour. The recipe called for a mix of plain flour, semolina and wholemeal flour. I just used gluten free flour again. This was mixed into a firm paste and kneaded until it made a dough.
Using a teaspoon I made small balls of dough and pressed them into the lined trays, leaving small gaps between them. The dough became quite crumbly and had to be pressed back together in places.
They were baked for just a short time and until the dough looked like it was cracking too much. They weren't quite the crunchy cookies I was expecting but they were pretty nice homemade biscuits. I suspect the flour, again, made these a less than perfect bake. Both were well received by friends.
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