Features / Food & Drink Bake of the Week: Orange and pistachio biscuits (makes 70) By The Sunday Post April 4, 2020, 12:01 am Get a weekly round-up of stories from The Sunday Post: Thank you for signing up to our Sunday Post newsletter. Something went wrong - please try again later. Sign Up You’ll need 200g unsalted butter 125g caster sugar, plus extra for sprinkling 300g plain flour, sieved, plus extra for dusting 75g cornflour 100g fresh pistachios, roughly chopped Zest of an orange, finely grated Method Preheat oven to 180C/350F/Gas 4, line baking tray with greaseproof paper. Cream butter and sugar together in a bowl until light and fluffy. Slowly fold in flour and cornflour, then fold in pistachios and orange zest. Transfer to a floured surface and roll out to a thickness of 3–5mm. Cut the dough into small rounds. Place on baking tray and bake in oven for 8–10 mins or until golden. Remove and sprinkle with caster sugar, then cool on a wire rack Thanks to Carina Conti, owner of The Scottish Cafe & Restaurant, Edinburgh, for the recipe Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer. Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica. Subscribe