Alastair Hendy's Rosewater and Cardamom Biscuits

1. Heat the sugar with 4 tbsp water in a small pan over a medium heat and stir until the sugar dissolves. Stir in the rosewater. Set aside to cool.
2. Using a mixer or processor, beat the egg yolks, butter, oil, cardamom and rice flour until combined. Gradually add the rosewater syrup, beating until combined.
3. Preheat the oven to 190C/170C fan /375F/gas 5. Line baking sheets with baking paper.
4. Spoon the mixture into a piping bag with a 1cm nozzle and pipe 5cm spirals (like neat little turbans) 4cm apart on the baking sheets. Sprinkle lightly with poppy seeds and bake on the bottom shelf for 12-14 minutes or until pale golden. Remove from the oven and leave to rest on the baking trays for 10 minutes. Transfer to wire racks to cool.