Taking a break from apples I made these scrumptious biscuits for the girls to snack on after brunch with a coffee. The recipe comes from Nigella Lawson’s How to be a Domestic Goddess. It is surprisingly quick to make, the only time consuming part the shelling of the pistachios – though you can buy them pre-shelled to save time if you want. The end result is a slightly chewy biscuit made quite rich & tasty thanks to the brown sugar, with chunks of white chocolate & pistachios that are incredible. Anyway as you can tell I love them, hope the girls do too. I made exactly 36 as the recipe suggested with 12 to a tray, think this should be cut down to 9 a tray & done in four batches as they did melt into each other with this many per tray.
White Chocolate & Pistachio Biscuits
100g soft unsalted butter
125g caster sugar
100g soft brown sugar
1 teaspoon vanilla extract
1 large egg
150g plain flour
1 teaspoon bicarbonate of soda
100g ground pistachios
125g whole pistachios
125g white chocolate, chopped
2 baking sheets, lined
Preheat oven to 180c.
Cream together the butter & sugars until soft & almost moussy. Add the vanilla & the egg, then the flour and bicarb. Don’t worry if the mixture looks almost curdled after you’ve beaten in the egg. When you’ve got a smooth, thick dough, add the nuts & chocolate and mix to combine.
Pinch of pieces of dough & roll them into walnut sized balls in your hands. Place these, generously spaced, onto the baking sheets, and put in the oven for 10-12 minutes, by which time the biscuits should be a pale gold around the edges.
Leave to set for a couple of minutes on the baking sheets before transferring to a wire rack to cool.
Makes about 36
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