• 25 g (1 oz) lightly salted butter, softened, plus extra for greasing
  • 50 g (2 oz) caster sugar finely grated rind of 1 lemon
  • 125 g (4 oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 egg yolk, plus 1 tablespoon egg white
  • 65 g (2½ oz) shelled pistachio nuts, skinned and roughly chopped (see page 70)

Grease a baking sheet.

Put the butter, sugar and lemon rind in a bowl and beat together, then sift in the flour and baking powder. Add the egg yolk, egg white and pistachios and mix to a soft dough.

Divide the dough into 2 pieces and shape each roughly into a sausage measuring about 15 cm (6 inches) long. Space the 2 pieces well apart on the baking sheet and flatten each to a depth of 1 cm (½ inch).

Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 20 minutes until risen and turning pale golden. Remove from the oven and leave to cool for 10 minutes, leaving the oven on. Using a serrated knife, cut the biscuits across into 1 cm (½ inch) thick slices. Return to the baking sheet, cut sides face up and bake for a further 10 minutes to crisp up. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.

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