Cranberry, Oat and White Chocolate Biscuits

Preheat the oven to 350 degrees.

Spread the almonds out on a baking tray and roast for 10 minutes. Remove from the oven and, once cool enough to handle, roughly chop into ⅓-inch pieces. Transfer the nuts to a large bowl and add the flour, oats and salt. Mix together and set aside.

Increase the oven temperature to 375 degrees. Line two or three baking trays with baking parchment and set aside.

Place the butter, sugar and orange zest in the bowl of an electric mixer with the paddle attachment in place. Beat on medium for about 2 minutes, until combined and light. Add the almonds and flour mix to the butter and sugar mix, and continue to mix on low until the dough just comes together. Add the cranberries and orange juice and mix for another few seconds to combine, then tip the dough onto a lightly floured work surface. Knead the dough into a ball, sprinkling over more flour if needed to prevent it getting too sticky.

Cut the dough in half and roll out one half to about ¼-inch thickness. Use a 3-inch cookie cutter to cut the dough into rounds. Transfer these to a lined tray while you continue with the remaining dough. Bake for 18 minutes, until lightly browned all over. Remove from the oven and set aside until completely cool.

Meanwhile, place the white chocolate in a small bowl over a pan of gently simmering water, stirring occasionally, until melted. Do not let the base of the bowl touch the water. To coat the cookies, use the back of a dessert spoon to spread a tablespoon of melted chocolate over each. Set aside on a cooling rack for the chocolate to set, up to an hour, before serving.