PISTACHIO SHORTBREAD BISCUITS

THESE ARE GREAT SPREAD WITH A NUT BUTTER, PESTO OR HUMMUS AS A SNACK, I HAVE THEM ON THE SIDE OF A SOUP OR SALAD OR EVEN WITH POACHED EGGS IN THE MORNING FOR BREAKFAST. A SWEET VERSION I USE FOR TARTS CAN BE FOUND HERE

 

  • 125g butter, softened
  • 160g pistachios, finely milled
  • 100g chestnut flour
  • 1 heaped tsp ground coriander
  • 1 heaped tsp black onion seeds
  • 1 heaped tsp fennel seeds
  • 1 medium egg
  • Generous grind of salt
  1. Cream together the softened butter and ground pistachios with the flour and spices and salt
  2. Beat in the egg
  3. Turn the mix out onto a board and shape into a ball, wrap in cling film and leave to chill for an hour or so
  4. Preheat the oven to 180 degC
  5. Take out the fridge and on a lightly floured (gluten free flour!) surface gently roll/press the pastry out to around 1cm thick
  6. Cut out rounds using an 8cm pastry cutter and transfer to baking tray, and bake in oven for 20 mins.