Category Archives: Sunday Snacks

Almond and Pistachio Biscuits #SundaySnack

Almond and pistachio biscuits with chocolate sauce and pistachio ice cream- a delicious but grown up summer sundaeI am a bit obsessed with pistachio nuts- served straight, in ice cream, souffles, macarons… I can’t get enough of them. These almond and pistachio biscuits are a grown up choice which is great for a coffee morning without being excessively sweet, though like my rose petal biscuits from last week, though dough can be tricky to handle if you want to make a decorative shape. I like to use them in ice cream sundaes in place of wafers- I can highly recommend these with some pistachio ice cream and dark chocolate sauce.

Ingredients

  • 225g salted butter
  • 140g caster sugar
  • 225g plain flour
  • 60g ground almonds
  • 1 egg yolk
  • 2 teaspoons almond extract

Decoration

50g finely chopped pistachio kernels

Method

Cream together the butter and sugar using an electric whisk then mix in the yolk and almond extract.

Once these are combined, stir in the flour and ground almonds until everything is evenly stirred in.

As with the rose petal biscuits, this dough can be quite tricky to handle, especially if you’re making it on a warm day or in a warm room. The easiest way to manage it is to make circular biscuits by shaping the dough into a sausage and chilling it in the fridge or freezer until it’s fairly solid before cutting thin slices (about 3mm thick) from the sausage. If you want to use a biscuit cutter for a heart shape as I have here, I would chill the dough until solid, roll out to 3mm thick between sheets of greaseproof paper and then freeze that before cutting the shapes out and placing quickly onto your baking sheet.

When the biscuits are safely on the sheet in your desired shape, lightly sprinkle over the chopped pistachio kernels and press these gently into the dough. I wouldn’t add them before as it makes everything trickier if something goes wrong and you need to reshape.

Bake the biscuits for 10-12 minutes in an oven which has been preheated to 190°C until they are a light golden colour, then allow to cool on a cooling rack or fresh greaseproof paper.

 

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Rose Petal Biscuits #SundaySnack

rose biscuits rose flavoured cookiesI made these rose petal biscuits for midsummer’s evening last week using the crystallised rose petals that I made at the same time because I thought they had a very Midsummer Nights Dream vibe- I could easily believe that they are fairy food. They are really pretty and perfect for a fairy themed or romantic look, though you could just as easily leave the rose petals off or use another decoration.

Ingredients

Biscuits

  • 225g salted butter
  • 225g caster sugar
  • 1 large egg
  • 1 tablespoon rosewater
  • 280g plain flour
  • 1 tsp baking powder

Decorations

 

Method

Cream together the butter and sugar using an electric whisk then mix in the other wet ingredients.

Once these are fairly smoothly combined, stir in the flour and baking powder until everything is evenly stirred in.

This dough is quite tricky to handle, especially if you’re making it on a warm day as I was. The easiest way to manage it is to shape it into a sausage and chill in the fridge or freezer until it’s fairly solid and then cut thin slices (about 3mm thick) from the sausage which will bake into the biscuits shown. If you want to use a biscuit cutter for a heart shape or similar, I would chill the dough until solid, roll out to 3mm thick between sheets of greaseproof paper and then freeze that before cutting the shapes out. This dough makes a lovely biscuit but is very difficult to handle.

Bake the biscuits for 10-12 minutes in an oven which has been preheated to 190°C until they are a light golden colour, then allow to cool on a cooling rack or fresh greaseproof paper.

When the biscuits are completely cool, beat the egg white with the water or rosewater (this depends on your individual preference, I find that the additional rosewater in the icing makes the biscuits a bit too perfumey, but if you like them strong add it to the icing in place of the water) before using an electric whisk to mix in the icing sugar so that it has a light, fluffy texture. Add in food colour very gradually until you’re happy with your shade. Then spread on the cool biscuits and sprinkle with crystallised rose petals.

As the icing contains uncooked egg whites, be careful feeding to people with weakened immune systems and store in an airtight container in the fridge.