For a very simple biscuit, or cookie, you can’t get better than Pistachio Biscuits or Cookies. These simple to make biscuits are great. The wonderful pistachio flavour matches the crunch of the perfect biscuit.
However you can have a softer biscuit too. Simply adjust the baking time. Of course, I like biscuits in any form with a cup of tea. But these pistachio ones are top notch.
This is a very simple recipe. But it does use finely chopped pistachios. I chopped mine in a food processor, which made it very easy. Though it does require careful attention, to prevent creating a pistachio paste. Particular favourites will always be those which are suited to dunking. These are just perfect for that.
The process is very simple for this recipe. Just cream the sugar and butter. Then add the milk. Finally add in the dry ingredients and mix together to form a dough. You will need to chill the dough, in logs/rolls. Then they can be sliced into individual biscuits. If necessary you can add a little more milk to help bring the dough together.
I baked my biscuits for 17 minutes. They coloured well and felt slightly firm when they came out of the oven. Then, when cooled on a wire rack, they became nice and crunchy. In fact, for me, they had the perfect crunch.
I found they were great with a nice cup of tea. Indeed I had to be vary careful not to eat too many biscuits. If you are like me you may well quickly become addicted to these lovely biscuits. As I mentioned earlier, these biscuits are perfect for dunking in tea.
For lovers of crunchy biscuits you may enjoy Abbey Crunch.
Pistachio Biscuits or CookiesCourse: Biscuits u0026amp; CookiesCuisine: snackDifficulty: Easy
250(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
100g(7 tbsp) softened usalted butter
150g(3/4 cup) caster sugar
200g(1 3/4 cups, after chopping very finely) finely chopped pistachios
4g(1 tsp) baking powder
3g(1/2 tsp) salt
20ml(4 tsp) milk, add a little more if needed to bring the dough together.
- Cream the butter and sugar together, in a large bowl.
- Add the milk and mix thoroughly to combine.
- Mix the flour, pistachios, baking powder and salt together.
- Pour the dry ingredients into the creamed mixture and stir, or whisk, until it begins to clump.
- Use your hands to squeeze the mixture into a dough.
- Divide the dough into two parts and form each into a log, of your desired shape.
- Wrap each log in plastic wrap and chill for one hour.
- Slice the logs into biscuits, about 5mm in thickness( between 1/4 and 1/2 inch).
- Place each biscuit on a parchment lined baking tray, leaving a gap between each.
- Place the tray(s) into the fridge to chill while you preheat the oven to 180C/160C Fan/350F.
- Bake the biscuits for between 15 and 20 minutes, until they have coloured, and cracked a little, and are slightly firm to the touch.
- Allow the biscuits to cool for a couple of minutes and then transfer to a wire rack to cool completely.