Tuesday, October 2, 2012

Recipe: Dermie's Crunchy Pistachio Biscuits...

As I sit here writing up this recipe; the aroma of coffee, coupled with the freshly baked aroma of my homemade biscuits wafts throughout my kitchen. When friends drop by for a catch up over coffee, they really don't believe me when I tell them how easy it is to make these biscuits. They are by far my favourite - lightly salted pistachio nuts are warmly tucked inside the golden brown bikkies leaving you with a nice crunchy bite.


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(Makes 12-15)

Shopping List:

- 200g Plain White Flour.
- 150g Country Butter (Cubed).
- 60g Caster Sugar.
- 50g Pistachio Nuts.
- 100g Milk Chocolate to decorate (Optional).

The Magic:

1. Roughly chop the pistachio nuts and set aside.

2. Sieve the flour into a large baking bowl and rub in the chilled butter, three cubes at a time until the mixture comes together and looks like breadcrumbs.

3. Add in the sugar, nuts and form a ball with the mixture using your hands.

4. Flatten the dough into a disc shape and cover with cling film before placing in the fridge for an hour.

5. Take the dough out of the fridge, lightly flour your worktop and rolling pin and roll out your dough. 

6. Shape 12-15 bikkies with a biscuit cutter, dipping your cutter in flour after each bikkie.

7. Bake for 12-15 minutes until golden brown.

8. Once the bikkies have cooled, I separate the bikkies in two batches on two seperate baking trays with parchement paper. Cover melted chocolate over one batch for a chocolate coated biscuit! 

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Photography & Food Styling Neil Danton.
Fancy a chat about my recipe? email Dermie.