Pistachio & Orange Blossom Shortbread Cookies

These cookies are delightfully crumbly and buttery, with just the right amount of sweetness and floral notes from the orange blossom.

1. Place the spelt flour, cornflour and 100g of the caster sugar into a food processor and blitz together for a few seconds. Add the butter and orange blossom water and blend until it forms a soft dough.
2. Turn the dough out onto a floured work surface and roll onto a large log, roughly 5-6 cm in diameter. Wrap in clingfilm and place into the fridge to firm up for at least an hour.
3. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4 and line a baking tray with parchment paper.
4. Place the remaining sugar, finely chopped pistachios and orange zest onto a tray and mix together until well combined.
5. Whisk the egg white lightly in a bowl and the cookie dough log from the fridge, removing the clingfilm. Paint the edges with the egg white then roll on the tray in the pistachio sugar mixture to fully coat the edges in the mixture.
6. Cut the log into cookies roughly 1cm thick and place on to your lined baking tray.
7. Transfer to the oven and bake for 15 minutes until golden brown then leave to cool on the tray before serving.
8.

10oz white spelt flour

1 tbsp cornflour

5oz caster sugar

5.5oz butter, softened

1 tsp orange blossom water

1 egg white, lightly whisked

2.5oz finely chopped pistachios

Zest of 1 orange

300g white spelt flour

1 tbsp cornflour

150g caster sugar

160g butter, softened

1 tsp orange blossom water

1 egg white, lightly whisked

75g finely chopped pistachios

Zest of 1 orange

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