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.