Preheat the oven to 180'C.
Dice the butter and keep refrigerated. Add the seeds from the vanilla pod to the flour and icing sugar. Place the flour, icing sugar and butter into a food processor and beat until the mixture comes together in a ball. Roll out between 2 sheets of baking paper to about 5mm thick and then chill in the fridge for 30 minutes.
Using a star shaped pastry cutter, cut out 2 biscuits per person. Place onto a baking sheet and bake in the oven for 15 minutes until brown round the edges and firm in the centre. Transfer to a wire wrack and allow to cool.
Make a light caramel by melting the sugar in a pan. Remove from the heat and whisk in the butter. Add the orange water and stir to incorporate. Then add the cream and stir. Set to a side to cool. When it reaches pouring consistency, pour over the biscuits and sprinkle the sugar pearls. Allow the caramel to cool completely before serving.
«When making the caramel do not allow it to become dark as it will burn.»