Christmas is here! And there is just enough time to bake a few extra nibbles and homemade treats to serve over the holidays. Or if you have forgotten to buy a gift for a guest, wrap these up with a big bow! I have just gotten a fabby buiscuit stamp in Denmark, so I happily stamped all my disks with ‘Made with Love’, perfect for an edible present, right!

I love to combine contrasting flavours, such as lime and cardamom, which I have used to spice these Christmas Cookies with. They have a light crumbly texture that go very well with a cup of tea on a cozy afternoon, after all the gift wrapping is done.

Merry Christmas to you all!

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Makes 40

100g unsalted butter, at room temperature
100g caster sugar
1 tsp vanilla extract
2 medium free-range eggs, beaten
1/2 lime, juiced
5 cardamom pods, shelled and crushed
300g plain flour
1 tsp baking powder

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Cream the butter, caster sugar, vanilla, crushed cardamom and lime juice together in a bowl until light and fluffy. Beat the the eggs lightly and add the butter. Sift the flour with the baking powder and a pinch of salt, and add to the egg/butter mixture. Mix in until combined.
Turn the dough out onto a lightly floured work surface, divide into 2, then wrap in cling film and chill for 30 minutes.

(you can leave it in the fridge for 4-5 days, if needed)

Preheat the oven to 180°C/fan160°C/gas 4.

Roll out one portion of the dough on a lightly floured surface to 1/2 cm. Cut out disks, using a round cutter, or which ever shape takes your fancy. Place on baking sheets lined with baking paper, and use stamp if you have one.  Re-knead and roll the trimmings to make more biscuits.

Bake for 12-15 minutes, until lightly golden around the edges. Carefully lift onto a wire rack and leave to cool.