175g/6oz plain flour
50g/1¾oz custard powder
40g/1½oz icing sugar
small pinch salt
small pinch finely ground saffron (see recipe tip)
200g/7oz unsalted butter, very soft
100g/3½oz white chocolate, melted
1 tbsp ground pistachios (see recipe tip)
Method
Preheat the oven to 190C/170C Fan/Gas 5. Line a large, flat baking tray with baking paper.
Stir together the flour, custard powder, icing sugar, salt and saffron in a large bowl.
Add the softened butter and stir with a wooden spoon for about 4–5 minutes, or until the mixture comes together to form a very soft, sticky and creamy dough.
Transfer the biscuit dough to a piping bag fitted with a large star-tipped nozzle. Pipe the biscuit dough onto the baking tray in a tight ‘S’ motion – pipe back and forth until the biscuit is around 7cm/2¾in long and 5cm/2in wide. Repeat for all 10 biscuits or make 12 slightly smaller biscuits. Leave some room around each biscuit as they will spread slightly in the oven.
Bake in the centre of the oven for 15 minutes, or until the biscuits are lightly golden-brown all over. Leave to cool completely on the tray…
