Sieve together flour, cardamom powder, custard powder, baking powder and soda bicarbonate together in a big bowl.
Add butter and sugar in a mixing bowl.
Cream butter and sugar till it becomes soft, fluffy and nearly whitish.
Add milk and mix well.
Add flour mixture and bring the mixture together into a dough. Don't over knead the dough.
Cover the bowl with a damp cloth or a lid. Allow the dough to rest for 30-60 minutes.
Preheat the oven to 180°C.
Lightly grease the baking trays with butter.
Dust the worktop very lightly with flour.
Take about a grapefruit size of dough and roll it out using a rolling pin. Roll gently. I like to roll it out on a rolling tray or chopping board as this allows me to turn it when rolling.
Roll it to about 3mm thickness.
Using a cookie cutter to cut out the biscuits. Remove the extra dough.
Place the cut biscuit shape on the baking tray, an inch apart.
Bake them for 10 -13 minutes or until the edges turn light brown.
While the biscuits are baking roll out the next batch of dough and cut out the biscuits using a cookie cutter.
Remove the tray from the oven.
Gently remove the biscuits from the tray using a spatula and allow them to cool on a wire rack.
Store the biscuits in an airtight jar.