A thin, crisp, buttery cookie with the exquisite flavours of orange and cardamom. I had them in New York with a salad made from blood oranges and the tart oranges went beautifully with the cookies.
Peel open the cardamom pods and remove the black seeds. Grind the seeds using a pestle and mortar or pulverise them with a rolling pin and then sieve them on to a plate. Cream the butter until soft, add the sugar and cream them together until light and fluffy. Gradually add the eggs and orange zest. Sift the flour with the salt. Add the cardamom seeds to the butter mixture and then slowly work