Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper and set aside.

In a large mixing bowl, add flour and cardamom. Whisk until well combined.

Add cold and cubed butter to the flour and using your hands, rub the butter into the flour 2 minutes until it resembles a coarse crumb.

Stir through brown sugar.

To form cookies, pick up 1 level tablespoon (25g/0.8oz) and roll into a smooth ball then flatten it in your palms into a thick disc. Alternatively, place ball on lined tray and flatten it out using the palm of your hand. Repeat with remaining dough, leaving about a 2 inch/5cm space between each.

Bake for 12-15 minutes until lightly golden around the edges and the biscuits come away easily from the parchment paper.

Remove from oven and allow to cool on tray for 2 minutes.

Transfer to a wire rack to cool completely.

In a medium-size mixing bowl, sift in powdered sugar.

Pour in lemon juice and whisk until smooth until it reaches a thick yet pourable consistency.

Place cooled cookies on a lined tray.

Drizzle with the lemon icing, I like to drizzle just half of each cookie.

Set aside until icing has set.

Serve and enjoy!