You'll also need

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


  • 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.


You might find Christmas stamps in art or hobby shops but, if not, you can order them from either or

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings