Orange flower biscuits with pistachios

Makes: 20


Various versions of these shortbread-like biscuits are popular throughout the Middle East, served with coffee.

Makes: 20


● 225g unsalted butter, softened
● 225g caster sugar
● Grated zest of 1 orange, plus juice of ½ an orange
● 2 tsp orange blossom water
● 400g plain flour
● Pistachios, to decorate


● Preheat the oven to 170°C. Line a baking sheet with baking parchment.

● Cream the butter and sugar together in a bowl and add the orange zest and juice and orange blossom water. Mix well. Add the flour, little by little, until you have a dough that holds together. Bring the dough into a ball.

● Break off small pieces of dough, around the size of an apricot, and roll into little "snakes" about 10cm long, then bring the ends together to form rings. Place a whole pistachio or two at the join of the ring, or sprinkle chopped pistachios on the biscuits – the choice is yours.

● Bake for around 10 minutes, or until just firm but not browned – they should remain pale. The biscuits will harden further as they cool.

● Store in an airtight container.

Recipe from Sesame and Spice: Baking from the East End to the Middle East, Headline

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