Crisp and buttery, these biscuits are delicately and deliciously flavoured with orange blossom.
Make the biscuits. Beat together the butter, caster sugar, orange zest and orange blossom water in a mixing bowl until smooth and fluffy.
Add the flour and semolina, and mix until just combined. The dough should be slightly sticky, but soft and easy to handle. If necessary, wrap the dough in cling film and chill for about 15 minutes, until firm enough to roll out.
Cut the dough into 2 equal pieces. Roll out one half on a lightly floured surface to a large rectangle about 5mm thick. Use a sharp knife to cut the dough into 12 rectangles each about 9 x 4.5cm (or use a rectangular biscuit cutter).
Using a palette knife, gently transfer the biscuits to the prepared baking trays, leaving a 1cm gap between each. Place in the fridge to chill for 10–15 minutes. Use the letter stampers to stamp the biscuits with the word ‘YORK’ , if you wish. Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Bake the biscuits for 12–15 minutes, until just lightly browned, then remove from the oven and transfer to a wire rack to cool to slightly warm. Repeat steps 3 to 5 with the remaining biscuit dough.
While the second batch of biscuits is baking, make the orange glaze. Mix together the icing sugar in a small bowl and add orange blossom water a little at a time until you have a smooth, pouring consistency. Cover with cling film and set aside.
Make up the royal icing. Place the egg white and icing sugar in the bowl of a stand mixer fitted with the beater attachment. Beat on a slow speed until the icing is a thick piping consistency. Place in the small disposable piping bag.
Once the biscuits are slightly warm but not hot, apply the flowers (you can start working on the first batch of biscuits while the second batch is cooling). Using the pastry brush, apply a thin layer of orange glaze to the area of one biscuit where you want to place a primrose head. Gently press 1 flower into the glaze to stick, and cover with a thin glaze coating to secure the petals as flat as they will go. Repeat for all the biscuits.
Snip the end of the piping bag and pipe right angles in diagonally opposite corners of each biscuit. Pipe around the petals of each flower head, if you like. Leave to set, then serve.