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
Preheat the oven to 170ºC/gas 3 and prepare a backing parchment.
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.
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.
Bake for about 10 minutes, until just firm. The biscuits will harden further as they cool.