- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 62
- Fat Content: 4g
- Saturated Fat Content: 2g
- Carbohydrate Content: 5g
- Sugar Content: 3g
- Fiber Content: 0g
- Protein Content: 1g
- Sodium Content: 0.1g
Pistachio & coriander seed biscuits
Ingredients
- caster-sugar - 75g golden caster sugar
- butter - 110g unsalted butter, softened
- egg-whites - 3 medium egg whites
- self-raising-flour - 60g self-raising flour
- pistachio - 80g pistachios, 60g ground, 20g chopped
- coriander-seeds - 3/4 tsp coriander seeds, toasted, 1/2 tsp ground
Instructions
- Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.
- Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with ourstrawberry labneh, or you can keep in an airtight container for 2-3 days.
Easy biscuit recipe for 4 – 8 people, takes only 15 mins; recipe has caster sugar, butter, egg whites, self-raising flour, pistachio and coriander seeds.
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