For the panna cotta:
125ml full fat milk
125ml double cream
100g pine nuts, bashed in a pestle and mortar
30g caster sugar
6 leaves of gelatine

For the biscuits:
125g unsalted butter, room temperature
55g caster sugar
180g plain flour

To make:
Biscuits:
Preheat the oven to 180C
Beat the butter with sugar until smooth
Beat in the flour and roll into a log and chill for 20 minutes
When you remove from the fridge, roll out to a £1 coin thickness
Cut out your desired shapes and transfer to a baking tray lined with a baking paper
Bake for 15-20 minutes, until golden brown
Cool on a wire-rack

Panna cotta:
Heat the milk and the nuts until scalded, take off the heat and leave to infuse for a couple of hour
Lightly oil your dariole moulds
Soak the gelatine in cold water
Strain the milk mixture in a colander lined with muslin, make sure you squeeze all the liquid out
Warm through with the cream and 30g sugar, until dissolved
Stir in the gelatine
Pour into the moulds and chill for at least three hours