Roll and press the dough out on a floured surface to about 1cm thick. To make the filling, mix 75g butter and the cardamom seeds with the sugar and spread it over the dough. Sprinkle on the raspberries, squishing them into smaller pieces as you do so. Roll the dough up along the long side, pinching the seam together. Slice into 16 pieces. Put the pieces into paper bun or muffin cases or arrange on a baking sheet lined with baking parchment, spacing them apart. Cover with plastic wrap and leave for 30 minutes.