Orange & cardamom tree biscuits

Orange & cardamom tree biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins - 40 mins Cook: 12 mins - 15 mins

Skill level

Easy

Servings

Makes 25

Mary's Cadogan's crisp citrus cookies make perfect decorations - just stamp them with the celebration motif of your choice

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per biscuit

kcalories
97
protein
1g
carbs
12g
fat
5g
saturates
3g
fibre
0g
sugar
5g
salt
0.1g

Ingredients

  • 6 cardamom pods
  • 200g plain flour
  • 50g rice flour
  • 140g butter
  • grated zest 1 orange
  • 100g icing sugar, plus extra to decorate
  • 1 egg yolk

You'll also need

  • pastry cutters
  • cocktail sticks
  • Christmas rubber stamps (see tip below) and thin ribbon or string

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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 in cling film and chill for 15 mins.
  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. Bake for 8-10 mins until just golden and crisp. Transfer to a wire rack and leave to cool.
  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.

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sljames's picture

These were very easy to make, and tasted nice however I could hardly taste the cardamom so next time i will add a little more. I'd recommend these if you are looking for an alternative festive biscuit.

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were so easy to make and worked out beautifully, i was a little skeptical as to whether the imprints would be noticeable but once dusted with icing sugar they were great. The choice of stamp is important as some results are better than others so did a trial run and then eliminated the ones that weren't as successful, though they all got eaten!

Questions

Tips