In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or biscuits will be tough.
Heat oil in deep frypan to hot, about 190 degrees C. On a floured cloth roll the dough out to 3mm thickness. Cut into 5cm diamond shapes with a pastry wheel.
Fry in hot lard until lightly browned. Drain on paper and dust with icing sugar when cool. The biscuits should be uniform in size and thickness and shouldn't be fried too dark or too light.