Lebanese syllabub with ghraybeh (pistachio biscuits)

Method

1. Put the double cream, orange blossom water, caster sugar, lemon juice, ground cardamom and arak (if using) in a mixing bowl and use an electric whisk to mix until thickened but still soft and billowy (don’t overmix). Spoon the syllabub into serving glasses, then chill until ready to serve.
2. For the ghraybeh, mix the butter and icing sugar with a wooden spoon until combined into a paste. Beat in the orange blossom water followed by the flour, starting with a wooden spoon, then using your hands. Work it into a smooth dough – if it’s dry or crumbly, add a splash of water. Wrap and chill the dough in the fridge for 1 hour.
3. Heat the oven to 180°C fan/gas 6 and take the dough out of the fridge for 5-10 minutes to warm slightly. Pinch off walnut size chunks and form into balls – you should get 25-30. Put them on a baking sheet with a little space between them, flattening them slightly with the back of a fork. Put a pistachio on each one, then bake for 12-15 minutes. They shouldn’t turn brown or colour much, so keep an eye on them.
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4. To serve, take the syllabubs out of the fridge and garnish with pomegranate seeds, pine nuts and ground pistachios. Serve with the ghraybeh.