Iranian shortbread biscuits

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Serves: 0

By Artichokes

(1 Vote) 3


  • 125g icing sugar

  • 100g unsalted butter

  • 2 tbsp orange blossom water

  • 2 tbsp rose water

  • 200g plain flour

  • 50g pistachio nuts


  1. Preheat oven to 170C. Put sugar and butter in a mixing bowl and work them into a creamy paste. Gradually work in the flour until a smooth paste. Pour in orange blossom and rose water and knead until smooth.
  2. Divide pastry into conker-sized balls. Roll each ball into a sausage about 4 inches long. Fold the ends together then slightly flatten the ring. Press a pistachio nut into the join.
  3. Bake in oven for 15 mins then leave to cool.

Additional Information

  • Egg Free

  • Vegetarian

  • Cake/Dessert

  • Lunchbox

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • Kids party

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Your comments

  • Carmenere 09/03/08 16:27

    Hi LemonTart, I have amended the recipe to include your 200g of flour, thanks for coming back to comment, it is really helpful.

  • LemonTart 31/01/08 18:53

    Forgot to say - I added approx. 200g plain flour to the ingredient list as you didn’t state an amount.. kept adding until the paste felt right.

  • LemonTart 31/01/08 18:51

    I tried this one this afternoon. Yummy! Thank you. It was very sweet so next time I will make them thinner and smaller. My error not the recipe though. We cheated any used4 tbsp of orange blossom water as we didn’t have the rose water - still fabulous and will try again when I have some rose water in the house.