Icun

🍪 Twenty pale crumbly Somali butter-and-cardamom shortbreads with one-hour chill, no decoration.

Ingredients

• 200 g plain wheat flour
• 150 g soft unsalted butter, not melted
• 70 g icing sugar
• ¼ tsp ground cardamom

Preparation

Soften diced butter without melting. Sift sugar and flour separately and line baking tray.

Beat butter and sugar five to seven minutes until pale and light. Add cardamom then flour, mixing only until combined.

Cover and refrigerate one hour. Preheat static oven 155 °C. Divide twenty pieces about 21 g and form lightly flattened balls 1 cm thick.

Place 3 cm apart. If dough warmed a lot, chill ten extra minutes. No decoration.

Bake middle shelf twenty to twenty-five minutes until bases lightly blond and tops set but very pale. Check from twenty minutes; do not brown.

Cool ten minutes on tray then at least ten on rack using spatula. Two cookies per portion; cool fully before storage.