Orange blossom and pistachio sticks

In a medium bowl, beat butter and sifted icing sugar with an electric mixer until pale and creamy. Beat in orange blossom water; add ground pistachios, and combined sifted flour, custard powder and spices, stir until a soft dough forms. Turn onto a well-floured surface and gently bring dough together. Shape into a disc, wrap in plastic wrap; refrigerate 1 hour

Grease three oven trays; line with baking paper.

Place combined coconut and rind on a piece of baking paper; place sesame seeds on a second piece of baking paper and pistachios on a third piece of baking paper. Roll tablespoons of mixture into 15cm lengths. Working with a third of the sticks at a time, brush lightly with water, then roll in coconut mixture. Place sticks on oven trays. Repeat with another third of the sticks, wetting and rolling in sesame seeds, then roll remaining sticks in pistachios. Refrigerate 30 minutes.

Preheat oven to 180°C.

Bake sticks 15 minutes or until golden, swapping trays halfway through baking time. Stand sticks on trays 10 minutes before transferring to a wire rack to cool.