Pistachio & Orange Biscuits

PISTACHIOS are one of the most expensive nuts available but they are my favourite. I love them in anything.

The kernels are softer than almonds or hazelnuts, so don’t get stuck in my teeth. They also make these treats not as sweet. Makes 70 (approx)

Ingredients

200g unsalted butter

125g caster sugar, plus extra for sprinkling

300g plain flour, sieved, plus extra for dusting

75g cornflour

100g fresh pistachios roughly chopped

Zest of an orange, finely grated

Method

1 Preheat oven to 180C/350F/ Gas 4 and line a baking tray with greaseproof paper.

2 Cream the butter and sugar together in a bowl until light and fluffy.

3 Slowly fold in the flour and cornflour until well incorporated, then fold in the pistachios and orange zest.

4 Transfer to a floured surface and roll out to a thickness of 3–5mm.

5 Using a scone or biscuit cutter, cut the dough into small rounds.

6 Place on the baking tray and bake in the pre-heated oven for 8–10 minutes or until golden.

7 Remove from the oven and sprinkle with a little caster sugar, then leave to cool on a wire rack.

Carina Contini owns The Scottish Cafe & Restaurant – located at the gardens entrance of the Scottish National Gallery, Edinburgh.