Whisk 500g butter and 200g caster sugar in a mixer until creamy.
Mix in 500g plain flour, 160g rice flour, and 90g cornflour.
Divide dough in half, adding vanilla to one part and orange zest with cardamom to the other.
Shape into doughs, wrap in cling film, and chill in the refrigerator.
Cream another 250g butter and 100g sugar, then mix in 250g flour, 80g rice flour, and 45g cornflour.
Add lemon zest and lavender essence, form a dough, wrap, and chill.
Whisk remaining 250g butter and 100g sugar until creamy.
Mix in 210g plain flour, 40g cocoa, 80g rice flour, and 45g cornflour to form chocolate dough.
Wrap the chocolate dough and chill in the refrigerator.
Roll doughs into 60 fingers measuring roughly 7.5cm by 2.5cm.
Cut 14 small 4cm circles from the remaining dough.
Cut four flat 10cm x 11cm rectangles for the tower platforms.
Cut two 8cm x 15cm rectangles to serve as the roof.
Cut two 5cm circles for the clock faces.
Bake all biscuits at 180°C for 15-20 minutes until done.
Shape green paste into four 8cm cones and snip to create pine branches.
Cream 150g butter and 300g icing sugar until light and fluffy.
Add vanilla and brown coloring to the buttercream.
Mix 115g icing sugar with water, ice round biscuits, and pipe clock details.
Assemble the tower using fingers for walls, flat pieces for floors, and rectangles for the roof.
Halve round biscuits, coat with buttercream and nuts, and attach as battlements.
Decorate the roof with icing snow, add trees, beads, and glitter to finish.