2 cups plain flour
½ cup ground almonds
½ cup Chelsea Soft Brown Sugar
125g butter, chopped, chilled
1 egg, lightly beaten
1 tsp vanilla extract
Extra flour, to dust
½ cup Chelsea Icing Sugar
Extra 10g butter
2 tsp milk
¼ cup dried cranberries, finely chopped
¼ cup pistachio kernels, finely chopped
2 Tbsp Chelsea Demerara Sugar

Step 1 Put flour, ground almonds and brown sugar in a food processor and process until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg and vanilla. Process until a dough forms.

Step 2 Turn out mixture onto a lightly floured surface until smooth. Form dough into a disc, cover in plastic wrap and refrigerate for 1 hour.

Step 3 Preheat oven to 160°C. Line 2 oven trays with baking paper. Roll out dough between 2 sheets of baking paper until 4mm thick. Using a 7cm fluted biscuit cutter, cut rounds from dough. Using a 3cm round cutter, cut a hole from centre of each biscuit. Put ring biscuits on prepared trays and bake for 12 minutes or until cooked. Leave on trays for 5 minutes. Transfer to a wire rack to cool.

Step 4 Sift icing sugar into a small bowl. Put extra butter and milk in a microwave-safe jug and cook on high/100% for 20 seconds or until butter is melted and mixture is hot. Add butter mixture to icing sugar and stir until a smooth frosting forms. Drizzle icing onto cold biscuits and sprinkle with cranberry, pistachio and demerara sugar. Stand for icing to set. Serve.