Orange & cardamom tree biscuits

Orange & cardamom tree biscuits

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(3 ratings)

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


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

  • Freezable

Nutrition: per biscuit

  • kcal97
  • fat5g
  • saturates3g
  • carbs12g
  • sugars5g
  • fibre0g
  • protein1g
  • salt0.1g
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  • 6 cardamom pods
  • 200g plain flour
  • 50g rice flour
  • 140g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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


  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. 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.

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Comments, questions and tips

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12th Mar, 2018
I halved the sugar to 50g and they were just as delicious.
14th Dec, 2013
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.
18th Sep, 2013
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!
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