Cardamom and Pistachio Biscuit

• unsalted butter↗200g g

  at room temperature

• all‑purpose flour↗400g g

  plus extra for dusting

• golden caster sugar↗150g g
• liquid honey↗50g g
• rose water↗¼ tsp tsp
• egg↗1
• salt↗a pinch of

  a pinch of

• cardamom pods5

  peeled and crushed

• cream of tartar½ teaspoon tsp
• dark chocolate↗100g g

  melted

• choice of toppings

  - we used dried rose petals, crushed pistachios, dried coconut and orange zest

• rolling pin
• baking tray2
• parchment paper

Step-by-step instructions

1. 1

   Place the unsalted butter and all‑purpose flour in a large mixing bowl and rub them together with your fingertips until the mixture resembles coarse sand.

2. 2

   In another bowl, combine the remaining ingredients until you have a smooth, liquid‑like consistency. Pour this into the butter‑flour mixture and mix by hand. When the dough becomes soft and elastic, shape it into a ball, wrap in cling film and refrigerate for 20–30 minutes to firm up.

3. 3

   A few minutes before removing the dough from the fridge, preheat the oven to 180 °C/160 °C with convection/gas 4 and line two baking trays with parchment paper.

4. 4

   Take the dough out of the refrigerator. Lightly flour the work surface and the rolling pin, then roll the dough out to a thickness of about one pound sterling (≈2 mm).

5. 5

   Using a ruler and a kitchen knife, carefully cut the dough into rectangles 10 cm long and 3 cm wide, place them on the tray leaving about two finger‑widths of space between cookies.

6. 6

   Bake the cookies in the oven for 10–12 minutes. After baking, leave them on the tray for a few minutes, then carefully transfer to a wire rack to cool completely. Repeat until all dough is used.

7. 7

   For decoration, melt the dark chocolate in the microwave, then dip the end of each cookie into the melted chocolate and let it set on a plate or a parchment‑lined tray. Before the chocolate hardens, sprinkle a pinch of your favourite toppings, then let the cookies rest in a cool place for 1–2 hours. If gifting, pack them in small boxes after the chocolate has fully set (they keep for 2–3 days).