175g (6 ounces) Butter, or a Little More to Make a Firm Dough
½ cup Caster Sugar
2½ cups Plain Flour
1 teaspoon Ground Cardamom Seeds
Sugar for Sprinkling
Preheat the oven to 160° C / 325° F.
Cream the butter with the caster sugar in a food processor.
Add the flour and cardamom, and process to form a soft dough.
Roll the mixture into 24 walnut sized balls.
Arrange them on baking sheets lined with baking paper about 2cm (¾-inch) apart.
Press them gently with the flat underside of fork tines to slightly flatten them and mark them with decorative lines.
Bake for about 25 minutes. They will hardly darken, and will appear undercooked, but they will firm up when they cool.
Remove only when they have hardened, and dredge them in sugar.