- 6 cardamom pod
- 200g plain flour
- 50g rice flour
- 140g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- grated zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 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
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.
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.
Bake for 8-10 mins until just golden and crisp. Transfer to a wire rack and leave to cool.
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.
Buying decorative stamps
You might find Christmas stamps in art or hobby shops but, if not, you can order them from either hobbyartstamps.com or englishstamp.com.