Pistachio Rosewater Biscuits

I love these delicious and delicate biscuits, the kids not so much, isn't that a shame. They are flavoured with rosewater which gives them a wonderful smell. I love it so much I should find other recipes that use it. Hope you enjoy them too!

Pistachio Biscuits

This is a Bill Granger recipe from his book Open Kitchen

125 g shelled pistachios
125 g unsalted butter, softened
115 g (1/2 cup) caster sugar
1 egg

1 tbsp rosewater
185 g (1 1/2 cups) plain flour, sifted
1 tsp baking powder, sifted
2 tbsp plain flour, extra

Preheat the oven to 180°C (350°F/Gas 4). Place the pistachios in a small bowl, cover with water and set aside for 30 minutes. (It is important to soak the pistachios so you can slice through them when cutting the dough.)

Place the butter and sugar in a bowl and beat until pale and creamy. Add the egg and mix until combined. Add the rosewater, and stir until smooth.

Drain the pistachios well then add to the batter with the flour and baking powder. Fold through until a stiff dough forms.

Sift the extra flour over a clean dry surface, and knead the dough lightly for 30 seconds. Divide the dough in half and roll each into a log, roughly 5 cm (2 inches) in diameter. Wrap each log in plastic wrap and refrigerate for 30 minutes.

Remove the dough logs from the refrigerator, and slice into 5 mm rounds. Place the biscuits 2 cm apart on a baking tray lined with baking paper. Bake the biscuits for 10 to 12 minutes, or until lightly golden. Remove from the oven and leave to cool on a wire rack.