Christmas wreath biscuits recipe
 A simple orange-flavoured biscuit topped with white chocolate and bejewelled with brightly coloured dried fruit and pistachios. 115g/4oz unsalted butter100g/3½oz caster sugar2 oranges, finely grated zest only1 small free-range egg, beaten150g/5½oz plain flour, plus extra for dusting50g/1¾oz cornflour50g/1¾oz ground almonds 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 chunks25g/1oz dried cranberries 40g/1½oz dried barberries 40g/1½oz slivered pistachios or pistachios 150g/5½oz white chocolate, cut into chunks 25g/1oz dried cranberries 40g/1½oz dried barberries Method 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. 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. 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. 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. 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. 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. 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. 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. 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. Decorate with the pistachios, barberries and cranberries. Leave to set.