Gülabi (rose water biscuits)

Instructions

1. In a bowl, mix the flour, baking powder, icing sugar and a pinch of salt.
2. Add the cold butter cut into cubes and rub it in with your fingertips until the texture resembles breadcrumbs.
3. Mix in the egg and the rose water, then bring the dough together quickly without overworking it.
4. Shape into a ball, wrap in cling film and chill for 30 minutes.
5. Roll the dough out to 5 mm thick and cut out rounds 6 cm across using a cutter or a glass.
6. Arrange the biscuits on a tray, brush them with egg yolk and sprinkle with pistachios if you are using them.
7. Bake at 180 °C for 12 to 15 minutes, until the edges are golden. Let them cool on a rack.