Christmas wreath biscuits

• Produce

  • 25 g Cranberries, dried
  • 2 Oranges

• Refrigerated

  • 1 Egg, small free-range

• Baking & Spices

  • 100 g Caster sugar
  • 50 g Cornflour
  • 150 g Plain flour
  • 150 g White chocolate

• Nuts & Seeds

  • 50 g Almonds, ground
  • 40 g Pistachios or pistachios

• Dairy

  • 115 g Butter, unsalted

• Other

  • 40g/1½oz dried barberries

Found on bbc.co.uk

Description

Ingredients

• 115g/4oz unsalted butter
• 100g/3½oz caster sugar
• 2 oranges, finely grated zest only
• 1 small free-range egg, beaten
• 150g/5½oz plain flour, plus extra for dusting
• 50g/1¾oz cornflour
• 50g/1¾oz ground almonds
• 40g/1½oz slivered pistachios or pistachios
• 150g/5½oz white chocolate, cut into chunks
• 25g/1oz dried cranberries
• 40g/1½oz dried barberries

Directions

• Cream together the butter and sugar. Add the orange zest and two-thirds of the egg. Add the flours and almonds and mix to form a dough, adding a little extra flour if you need it to make a rollable dough.
• Lightly flour a work surface and roll out the dough to 8mm. Place on a baking tray and chill in the freezer for 15 minutes.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Cut 18 biscuits out with a ring template 5cm/2in in diameter and cut out a smaller circle in the middle so it looks like a wreath, re-rolling the dough if you need to.
• Bake for 12–15 minutes. Remove and set aside to cool.
• If you have bought whole pistachios, soak them in boiling water for 2–3 minutes, then skin them and cut them into slivers.
• Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Use a small palette knife to drizzle and spread over the biscuits.
• Decorate with the pistachios, barberries and cranberries. Leave to set.