• 100g/4oz soft butter or margarine
• 1 teaspoon bicarbonate of soda
• ½ teaspoon ground cardamom
• ¼ teaspoon salt
• 175g/6oz light brown sugar
• 1 large free-range egg
• 350g/12oz plain flour, sifted
• 1 teaspoon cream of tartar

Preheat your oven to 180°C/350°F/gas mark 4 and have ready an ungreased baking sheet.

In a large bowl, combine the butter, bicarbonate of soda, cardamom and salt. Gradually blend in the sugar, then beat in the egg. Use a handheld electric whisk if you have one.

Into a separate bowl, sift together the flour and the cream of tartar. Gradually add these dry ingredients to your other bowl, stirring well until you have a good malleable dough. Place the dough in the fridge and chill for 3—4 hours.

When your dough is ready, use your hands to shape into 1cm/½ inch round balls. Flatten them a bit, then place them on an ungreased baking sheet with about 5cm/2 inches space between each one. Dip a fork into some flour and press down softly into each cookie twice, to form a criss-cross pattern like a mini hedgehog.

Bake in the oven for about 10 minutes, until the cookies are fragrant and golden, then remove and gently transfer them to a wire rack to cool.

Serve old school with a glass of cold milk.