Pistachio Shortbread Biscuits

17 August 2014

Pistachio Shortbread Biscuits  via  www.mylittlekitchenblog.co.uk

I have to say I'm absolutely loving The Great British Bake Off this year. Week two was biscuit week which was brilliant. 

The signature challenge was savoury biscuits. There were some great bakes including Nancy's Fennel & Rye thins and Iain's Za'atar {still not sure what this is!} & Fig Biscuits but I was in total agreement that Richard's Rosemary Seeded Crackers should be the winner.

This weeks technical challenge was Mary Berry's Florentines. I've always wanted to make them but never got round to it and I'm sure they made it looker trickier than it really is! They all looked good to me {except for Enwezor who cut his out with a cookie cutter!} and i  thought Paul and Mary had a hard job judging them.

Finally the 3D biscuit scenes showstopper which was fantastic. They were all truly amazing, it's so hard to choose which I liked best, but I thought Luis' George versus the Dragon and Martha's Ski village were incredible. Richard was the very deserving Star Baker and Enwezor was kicked out for daring to use ready made fondant on his space ship!

So back to the biscuits. Although these Pistachio shortbread biscuits are strictly not savoury, they have a beautiful balance of sweetness and saltiness. My most lovely work colleague June provided the pistachios. And in return I gave her a big batch of these biscuits! I'm linking these up with The Great Blogger Bake Off over on Jenny's blog Mummy Mishaps. Pop over to see what biscuity type things everyone has been baking this week.

Pistachio Shortbread Biscuits  via  www.mylittlekitchenblog.co.uk

Pistachio Shortbread Biscuits

Makes 20
Prep time 20 minutes plus 2 hours chilling
Baking time 18 minutes

190g plain flour
115g icing sugar
Pinch of salt
160g butter, chilled and cut into chunks
1 large egg yolk
5 tablespoons pistachios, chopped 

Put the flour, icing sugar and salt in a large bowl and give it a good mix. Add the butter and rub in until it looks like fine breadcrumbs. 

Tip in the egg yolk and mix to combine until you get a solid lump of dough then add the pistachios and work in. I found it easier to get my hands in to mix it so that I get everything combined.

Shape the dough into a log, which should be about 4cm in diameter and 25cm long. Wrap tightly in clingfilm and chill in the fridge for at least 2 hours to firm up.

Preheat oven to 170C {325F) gas mark 3. Line a baking tray with greaseproof paper or baking parchment.

Remove the clingfilm from the dough and cut into 1cm think discs. Place on the baking tray about 2cm apart {they spread a bit when cooking}. Pop in the oven for 15 to 18 minutes until they have turned a pale gold colour.

Leave to cool on the baking tray, then transfer to a wire rack. 

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15 comments:

  1. LOVE your blog and i cannot believe it is powered by blogger!
    anyway back to your biscuits.....they look lovely and so neat with their perfect circle shapes. I would think your work colleague was happy to recieve them x
    thank you for linking up x

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    1. Thank you kindly! Blogger's not that bad really! I hope to be linking up every week :)

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  2. Pistachio and shortbread - fantastic! 2 of my fave things together. They look really lovely. x

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    1. Thanks Rebecca. I thought I didn't like pistachios before I made them!

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  3. Lovely combination, they wouldn't last long here!

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  4. these look so nice - I love pistachios - and they are so neat & round!

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  5. These look scrumptious (and easy)! Think I'm going to have to put pistachios on my shopping list :)

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    1. I love that they're so easy too :) x

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  6. Mmm they look delicious! I want a cuppa with a biccy now :-) I've never baked with pistacios before so might try out these soon :-)

    http://blogamomma.com

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    1. It was my first time baking with pistachios too :) x

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  7. What a delicious idea. These would have gone down well with Mary & Paul I'm sure! #recipeoftheweek

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  8. I literally bit my lip when I saw these. YUM! Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I've pinned it to my food board and a tweet will go out shortly :)

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