Pistachios are NEW favourite nuts for Christmas, especially because there are so many great Australian growers producing them today. These crisp biscuits taste far more buttery than they are, thanks to a cheeky wallop of skimmed milk powder in the dough, so they don’t go greasy if they’re packaged and sit for a few weeks. The flavour is simple, but do add vanilla pod seeds in with the butter, or vanilla extract with the water if you like.
Ingredients
“add vanilla extract with enough water to make a soft dough”.
70g unsalted butter, softened
1/4 tsp fine salt
80g castor sugar
20g golden syrup
20g skimmed milk powder
1 tbsp (20g) water
40g chopped Caramel Coated Almonds
40g chopped natural pistachios
170g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
Method
- Beat the butter, salt, sugar and syrup until smooth, then mix in the skimmed milk powder and water.
- Stir in the almonds and pistachios. Then add the flour, bicarb and baking powder and mix to a soft dough.
- Roll dough into a thick sausage shape, about 3cm diameter, on the bench then wrap in non-stick baking paper and keep in the fridge till you’re ready to bake.
- Preheat oven to 150°C (130°C fan-forced). Prepare two baking trays by lining with non-stick baking paper.
- Let the dough soften very slightly at room temperature then slice into discs just under 1cm thick with a sharp knife. Place on prepared tray. They’ll spread to about 5cm in diameter.
- Bake for approximately 25 minutes. Leave until very cold before bagging for gifts. Click here to view our Pistachio range: https://www.morishnuts.com.au/products/pistachio_natural Credit: goodfood.com.au
