Tea-Time Pistachio, Rose & Dried Fruit Biscuits

These biscuits are a real crowd-pleaser, and will go great with either a cup of hot tea or a scoop of vanilla ice-cream!


Pay particular attention during:

  • The mixing stage – you want the dough to be well combined but not overwork the butter, as it can turn too soft and ruin the mix. If this happens, pop the dough in the fridge for 10 minutes before continuing to work it.
  • The baking stage – you want to switch off the oven when the biscuits are of a golden colour, but not brown. If the biscuits turn brown means they are overcooked and may dry out once they have had time to rest out of the oven.


  • Type: Vegetarian
  • Approx. Preparation time: 10 mins
  • Approx. Baking time: 15 mins
  • Approx. Resting time: 10 mins
  • Makes: 5 large biscuits


  • 8 tablespoons self-raising white flour
  • 3 tablespoons butter
  • 5 dried soft apricots
  • 3 large pitted Medjool dates
  • 2 tablespoons maple sirup
  • 1 small handful unsalted pistachios
  • Zest from half a small clementine
  • 1 small handful dried rose petals
  • 2 to 3 drops rose water


  1. Chop the apricots and dates into small pieces
  2. Roughly chop the pistachios. Set aside some of the pistachios for decorating later
  3. Peel the zest off half the clementine and chop it in very thin pieces
  4. Heat the oven to 160 degrees celsius


  1. Mix the flour and butter together until well combined. Don’t mix it too much otherwise the butter will start to melt and become too soft.
  2. Add the maple sirup and combine.
  3. Add the dried fruits, pistachios, rose water and clementine zest. Combine well until the whole forms a dough. You may need to add some flour if the mixture is too sticky or too soft.
  4. Separate the dough into five balls (or more, if you want smaller biscuits)
  5. Place some baking parchment on an oven tray. Flatten each dough ball out on the parchment into a circle shape (or any other shape if you have cookie cutters), keeping the biscuits 1cm thick.
  6. Sprinkle the remaining pistachios and the dried rose petals equally at the centre of each  biscuit.
  7. Optional – (if you have time, here, leave the unbaked biscuits to chill in the fridge for 10 minutes)
  8. Pop the tray in the oven and bake for 15 minutes or until the biscuits turn golden (but not brown). Then turn off the oven and keep the biscuits in the switched off oven for a further five minutes.
  9. Take the biscuits out of the oven and take them off the oven tray. Leave them to cool down to one side (ideally on a cooling tray, or alternatively on the kitchen counter).
  10. Serve once the biscuits have cooled off entirely, maybe with a side of vanilla ice-cream!

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