Swedish christmas cookies

Swedish christmas cookies

Ingredients Tick boxes to send shopping list to email
375g plain flour
2 tsps ground cardamom
¼ tsp fine salt
225g unsalted butter, at room temperature
160g icing sugar
1 large egg, room temperature
1 tbsp pure vanilla essence
1 tsp finely grated lemon zest
Edible glitter or chopped toasted pecans
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Method
Swedish christmas cookies

1) Whisk the flour, cardamom, and salt in a bowl.

2) Put the butter and icing sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough.

3) Divide dough in half onto 2 (30cm long) sheets of cling film. Using the film, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 20cms long by 5cms in diameter. Refrigerate until firm, at least 2 hours or overnight.

4) Preheat oven to 160 degrees C.

5) Scatter either the edible glitter or toasted nuts on a work surface and roll the logs until completely coated. Cut into 0.5cm thick biscuits and space about 2.5cms apart on baking paper lined baking trays.

6) Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks.

7) Store in an airtight container at room temperature for up to 2 weeks.