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- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1 grated orange grated
- 2 plain flour
- 2 teaspoons of salt
- 1/2 teaspoon ground cardamom
- 1 teaspoon poppy seeds
- 1 egg yolk
Preheat the oven to 175C.
Beat and beat the butter or margarine and sugar until well combined.
Add the orange zest and the egg yolk. Mix until combined.
Add the flour, salt, ground cardamom and poppy seeds in a bowl and mix to form a smooth dough.
Refrigerate for 15-20 minutes until firm, if necessary.
Roll into 2 logs and chill again on a tray lined with wax paper or aluminum foil for 30 minutes until firm.
Cut the logs into 1 cm thick rounds and place them 2½ cm apart on a nonstick or lined tray.
Bake for 12-15 minutes until the cookies are lightly browned on the edges.
Chill on tray until firm, remove and store in an airtight container.
- 1 bowl
- 1 knife
- 1 baking tray
- 1 airtight container
Use unsalted butter or margarine, icing or granulated sugar, and plain white flour.