1/4 teaspoon ground cardamom (or the ground seeds from 3 pods)
1/4 teaspoon ground cloves
325 g (11 oz) plain flour, plus extra for dusting
1 teaspoon baking powder
1/2 teaspoon salt
Line 3 baking sheets with nonstick baking paper. Place the butter and sugar in a large bowl and beat together with a hand-held electric whisk until light and fluffy. Add the egg and spices and beat well. Stir in the flour, baking powder and salt and mix until combined.
Turn the dough out on to a floured surface and knead lightly until smooth. Roll out to 2–3 mm (1/ 8 inch) thick, then cut out about 30–40 shapes, such as stars, or stamp out rounds using a 6 cm (2 1/2 inch) fluted cutter.
Place the cookies on the prepared baking sheets and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 14–16 minutes until lightly golden and tinged brown around the edges. Transfer to wire racks to cool.