Makes about 20 biscuits
200g / 7oz plain flour
50g / 2oz cornflour
100g / 3 1/2 g caster sugar
Pinch of salt
200g / 7oz unsalted butter cut into cubes
2 large egg yolks
1 level tsp ground cardamom
Zest of 1 clementine
Fruity apricot jam
25g / 1oz dried apricots, chopped
125g / 4oz apricot jam
60g / 2oz softened unsalted butter
125g / 4oz golden icing sugar
A few drops of vanilla extract
Glitter to decorate
Preheat the oven to 170C / Fan 150C / Gas 3. Place the flours, butter, sugar and salt into a processor and pulse until the mixture resembles breadcrumbs. Add the cardamom powder and zest and pulse again, then add the egg yolks and continue to pulse until the mixture starts to come together. Turn out onto a work surface and knead gently until smooth. Cut in half and chill for 15 minutes before rolling out onto a floured surface to a thickness of about .5cm / ¼ inch. Cut into biscuits using a 6.5cm/2 ½ in cutter and place on a baking tray lined with baking parchment. Do the same with the other half of the pastry, and reroll until all the pastry is used.
Use holly and star cutters to make Christmas shapes in half of the biscuits. Chill again for 30 minutes before baking for 10-12 minutes or until pale golden in colour. Remove to a rack to cool.
To make the fruity jam, soften the chopped apricots in a little boiling water for 10 minutes. Drain then blitz in a mini blender. Place in a pan with the jam and simmer until you have a spreadable paste – leave to cool.
To make the buttercream, beat the butter until smooth, then add the icing sugar and vanilla extract. Put into a piping bag and set aside.
When you are ready to assemble the biscuits, place the whole round biscuit on to a plate and pipe a spiral of buttercream on. Top with a spoonful of fruity jam and place a Christmas shaped biscuit on top. Repeat with rest of the biscuits, then dust with icing sugar and sprinkle with glitter before serving.
To get ahead: The biscuits, jam and buttercream can all be made up to 2 days ahead. The biscuits can be assembled 2-3 hours before serving.
To freeze: The biscuit pastry, jam and buttercream can be frozen up to 1 month ahead.