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Orange & cardamom tree biscuits
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Makes 25
- 6 cardamom pods
- 200g plain flour
- 50g rice flour
- 140g butter
- grated zest 1 orange
- 100g icing sugarplus extra to decorate
- 1 egg yolk
You'll also need
- pastrycutters
- cocktail sticks
- Christmas rubber stamps (see tip below) and thin ribbonor string
Nutrition: per biscuit
- kcal97
- fat5g
- saturates3g
- carbs12g
- sugars5g
- fibre0g
- protein1g
- salt0.1glow
Method
step 1
Split the cardamom pods and tip the seeds into a mortar, then grind to a powder with the pestle. Tip the flour, rice flour and cardamom powder into a food processor. Chop the butter into small pieces and add to the food processor with the orange zest. Pulse to a fine breadcrumb texture. Add the icing sugar and mix briefly, then add the egg yolk and 1-2 tsp cold water and pulse to a firm dough. Wrap and chill for 15 mins.
step 2
Heat oven to 180C/160C fan/gas 4. Line 2 baking sheets with baking parchment. Roll out half the dough at a time and stamp out 8cm rounds or squares and transfer to the baking sheets. Gather up the trimmings and roll out again to make more biscuits. Use a cocktail stick to make a hole in each biscuit for hanging from the tree. Press a festive rubber stamp into the surface of each biscuit. Chill for 30 mins.
step 3
Bake for 8-10 mins until just golden and crisp. Transfer to a wire rack and leave to cool.
step 4
Dust each biscuit liberally with icing sugar, then brush off the excess from the surface, leaving a white imprint on each biscuit. Tie up with pretty ribbon or string and hang from your tree.