One of these pistachio biscuits could disappear in two bites…or about 5 seconds. This is both good and bad. It’s a sign they taste really good but it also means its’s very hard to stop at one. The are delicately flavoured with pistachios in the biscuit itself, then liberally coated on the edges. The pistachio crust makes these otherwise plain biscuits something special. The green tinged jagged edge, studded with the odd salt flake just looks beautiful.
This recipe comes from the Biscuiteers blog. They reached out to me recently and asked if I would try one of their recipes and share it with you guys. Of course, I have added my own spin to the biscuits, mostly to make them faster and easier to bake. The Biscuiteers provide gift boxes of the more beautifully iced biscuits ever! Have a look at their site…some of the designs they have come up with in royal icing are quite spectacular.
Now, my icing skills are not up to that but if you are feeling ambitious check out their tutorial to create pretty Valentines love letters or last years guest blogger, Afternoon Crumbs. (side note – there are so many beautiful things on Afternoon Crumbs, I love her baking!) I think my version are still very eye catching and if someone gifted me a bag of these on February 14th I would be very happy!
Instead of rolling out the dough and cutting it in to shapes, I turned these in to ‘slice-and-bake’ cookies. It’s also a great way to encrust the outside edge quickly and uniformly.
The dough comes together very quickly. The method was different to any other biscuit recipe I’d seen before and the result was a light and slightly soft in the centre biscuit.
Tip out the crumbly mix, we can bring it together easily on a clean work surface.
Roll out in to a sausage shape. If you want your sausage to be perfectly shaped wrap it in cling film and this stage, tightly close at either end and roll. You can then unwrap it before rolling it in the chopped pistachios.
Pistachios are so pretty! Roll! And Wrap.
Slice in to 20 1cm thick slices and bake!
- 85g butter - room temperature
- 85g caster sugar
- 85g golden syrup
- 1 egg
- a few drops of pistachio extract (optional)
- 80g pistachios finely chopped
- 235g plain flour
- 65g self raising flour
- 1/2tsp table salt
- 1/2 tsp sea salt
- Add the butter, sugar, caster sugar, egg and pistachio extract (if using) in to a large bowl, or the bowl of a stand mixer. Beat on low until the ingredients start to come together then turn up the speed to beat until smooth.
- Add half of the pistachios, the flours and the table salt an mix on low until just combined.
- Tip the mixture out on to a lightly floured work surface and bring together. Form in to a long sausage shape, roughly 5 cm in diameter and 30cm long. You can do this by hand, or wrap in cling film, tighten at each end then roll until smooth.
- Lay the remaining pistachios and sea salt on a clean work surface or chopping board. Roll the biscuit dough in the pistachios until the outside is generously coated.
- Re-wrap and chill in the fridge for one hour.
- Preheat the oven to 170 degrees C (150 degrees C fan). Line two baking trays with greaseproof paper.
- Unwrap the dough and slice the ends off to give you a cleaning starting point. Slice in to roughly 20 biscuits, just over 1cm thick. Bake for 15 minutes, until firm to touch and golden brown at the edges.
- Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
- You don't need to bake all of the cookies off at once. Slice as many as you need then store the remaining dough in the fridge, well wrapped, for up to a week.