Running along the Thames path early last Saturday, I understood for perhaps the first time why people get up early at weekends. The concept has long been a mystery to me, but watching the sun creep above Hammersmith bridge with just a few brave rowers for company, it felt like a subtle wink from Mother Nature as if to say, "I told you so."
The weekends always seem to run away with me, and I am resolved to spend less time sleeping and more time doing. I've spent far too many Sunday nights wondering what's happened to my little window of freedom.
For those of you who aren't prepared to give up your Sunday lie in, you'll get on like a house on fire with these little shortbread biscuits. Ten minutes to make and fifteen to bake, these are the perfect bake for the short of time. You could also make up the dough ahead of time and freeze it, for those weeks which take you by surprise. We've all been there.
I love the fiery tang of the cardamom, but feel free to reduce to 2 or 3 pods if you're looking for heat but not flavour.
Begin by preheating your oven to 190C, and lining two baking trays with parchment. In a large bowl, cream together the butter and sugar. Once well combined, sieve in the flour, add the zest and crushed cardamom seeds and mix until well combined and sandy. Use your hands to pull the dough together, then turn it onto a floured surface. Knead it for a minute or so, then roll out until it's just under 1cm thick.