Orange & cardamom tree biscuits

• cardamom pods↗6
• plain flour↗200g g
• rice flour↗50g g
• butter↗140g g
• zest of 1 orange
• icing sugar↗100g g

  plus extra to decorate

• egg yolk↗1
• pastry

  cutters

• cocktail sticks
• Christmas rubber stamps (see tip below) and thin ribbon

  or string

Step-by-step instructions

1. 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.

2. 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.

3. 3

   Bake for 8-10 mins until just golden and crisp. Transfer to a wire rack and leave to cool.

4. 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.