Clotted Cream, Pistachio and Cardamom Biscuits

Though they might look like they’ve been bought in a high-end store, these spiced delights are easy to make. If you don’t like cardamom, just leave it out.

Hands-on time 25min, plus chilling, cooling and setting. Cooking time about 25min. Makes about 24

✴ 12 green cardamom pods ✴ 100g (3½oz) unsalted

butter, softened ✴ 100g (3½oz) clotted

cream ✴ 100g (3½oz) caster sugar ✴ 300g (11oz) plain flour,

plus extra to dust ✴ 75g (3oz) pistachios,

finely chopped ✴ 200g (7oz) white

chocolate, chopped

1 Using a pestle and mortar, bash the cardamom pods to break their husks. Peel open the husks and pick out the seeds. Discard the husks and finely grind the seeds. 2 Using a handheld electric whisk, beat the butter, clotted cream, sugar and ground cardamom until pale and smooth. Add the flour and mix until just combined, then stir through the pistachios. Bring together into a disc, wrap in clingfilm and chill for 30min. 3 Line 2 large baking sheets with baking parchment. Roll out dough on a lightly floured work surface to 5mm (¼in) thick and stamp out rounds using a 7cm (2¾in) cutter – rerolling trimmings as needed. You should have about 24. Arrange on lined baking sheets, spacing apart. Chill for 30min. 4 Preheat oven to 180°C (160°C fan) mark 4 and bake biscuits for 15-18min, until lightly golden at the edges. Allow to cool on the trays for a few min, then transfer to a wire rack to cool completely. 5 Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Take bowl off heat. Half-dip the biscuits into the chocolate, then return to the wire rack to set (chilling for 15min if needed) before serving. PER BISCUIT 182cals, 3g protein, 11g fat (6g saturates), 19g carbs (9g total sugars), 1g fibre TO STORE Keep in an airtight container at room temperature for up to 5 days.