Sesame & Spice: Orange Flower Biscuits with Pistachios

We got the lovely cookbook Sesame & Spice (Amazon UK / Amazon US) by Anne Shooter last week and just couldn’t wait to bake some of these wonderful recipes. So we started with the Orange flower biscuit rings with pistachios – what a combination! Plus, the recipe is so easy and quick to prepare! We totally loved it and hope you will too!

As for the book, this is truly a baking voyage from the East End to the Middle East, with superb photography and mouthwatering recipes. This personal collection of the author’s childhood food memories and secret family recipes kept for generations will certainly inspire you in baking these scrumptious cakes, breads and desserts (many gluten-free!). Once you’ll try, it will surely spend more time in your kitchen than on your bookshelf!

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Orange flower biscuits with pistachios


  • 225g unsalted butter, softened
  • 225g caster sugar (I used instead organic agave syrup, about 50ml)
  • grated zest of 1 orange, plus juice of 1/2 orange
  • 2 tablespoons orange blossom water
  • 400g plain flour
  • pistachios, to decorate


Step 1
Preheat the oven to 170ºC/gas 3 and prepare a backing parchment.
Step 2
Cream the butter and sugar (or agave syrup) together in a bowl and add the orange zest and juice, together with the orange blossom water. Mix well, until soften. Incorporate the flour, little by little, until you have a consistent dough.
Step 3
Break off small pieces of dough (around the size of an apricot), and roll into little snakes. Bring the ends together to form the rings and sprinkle chopped pistachios on the biscuits. You will make around 20 biscuit rings.
Step 4
Bake for about 10 minutes, until just firm. The biscuits will harden further as they cool.
Step 5
Enjoy along with a cup of coffee or tea!



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