Phil Vickery's cardamon shortbreads

Sieve the flour and cornflour together. Beat the butter and sugars together in a bowl until soft and fluffy. Split open the cardamom pods and place the seeds into a pestle and mortar and grind to a powder. Add the cardamom powder to the butter and sugar mixture along with the flour and cornflour and then knead well to make a dough. Shape into a ball then flatten and wrap in cling film. Chill for about 15 mins. Preheat the oven to 180°C/350°F/gas mark 4. Grease 2 baking sheets. Roll out the dough to about 5mm (¼”) thick then use a 7cm (2¾”) diameter cutter to cut out the biscuits. Place on the baking sheets then bake for about 12-15 mins, or until pale golden brown. Allow to cool slightly on the baking sheets before transferring to a rack to cool completely.