Method

• 1.
  For the dough, place all ingredients in a large bowl with 1/2 tsp fine salt. Rub together to form a crumbly mix (or use a stand mixer fitted with the paddle attachment on low speed). Gently shape dough into a smooth log. Wrap in plastic wrap. Chill for 30 minutes until firm.
• 2.
  Grease a baking tray and line with baking paper. Portion dough into 15 pieces. Working with one portion at a time, roll on a lightly floured bench into a 15cm log, tapering ends slightly. Transfer to prepared tray and shape into a C shape (they won’t spread, so they can sit close to each other) squeezing dough back together, as it will crack when shaping it. Chill while you preheat oven to 150ºC/130°C fan-forced. Bake for 30 minutes to light biscuity golden.
• 3.
  Mix the icing sugar and cardamom in a medium bowl. Remove tray from oven and sift the icing sugar mixture evenly over the tray, blanketing the cookies. Sprinkle a few salt flakes over each cookie, then leave to cool on tray to room temperature.