Combine flour, sugar & salt in a bowl, make a well in the centre. Add the lightly beaten eggs, olive oil, orange zest and orange blossom water and use your hands to mix it all together for 5 minutes, until smooth. Cover with a cloth and set a side at room temp for 1 hour. Any short doughs, such as shortbreads made with flour and a liquid (eggs), must be left to rest for at least an hour to allow the gluten strands (wheat protein( to relax and shorten. Failing to do this will inevitably lead to a tough and unpleasant texture.

Line 2 baking trays with baking paper or a silicone mat. Divide dough into 4 portions, then roll each portion into a cylinder about 4 cm (1 1/2 inch) diameter. Using a small, sharp knife, cut each cylinder into 8 pieces. shape each piece into a 10 cm (4 inch)long roll, then pinch the ends slightly to give them a tapered shape. Place on lined trays, spacing about 5 cm ( 2 inches) apart.

Using a sharp knife, make a deep incision lengthways down the middle of each roll. Put the extra eggs into a small bowl and whisk with a fork until well combined. Lightly brush the tops of the rolls with the egg wash, then place trays in the fridge to rest for 1 hour.

Preheat oven to 180C (350F). Cooking one tray at a time, bake on the bottom shelf for 15-20 minutes, or until the bases are slightly brown and the tops are dark blonde. If the biscuits are browning too quickly, cover loosely with a piece of foil and continue baking.

Cool on the trays, then store in airtight container for up to 2 weeks.