Pistachio & Turmeric Biscuits
Let’s just get one thing straight: I love an oozy and melt-in-the-mouth chocolate & hazelnut cookie as much as the next person, but my heart truly lies with these crisp and crunchy Pistachio & Turmeric Biscuits.
Light, crumbly and bursting with nutty tones from the pistachios, they are perfect for dunking in a cup of tea, or even gifting to loved ones. Simply decorate them for an even fancier treat! Dip them in orange & turmeric syrup and sprinkle with crushed pistachios. You could even try other toppings for extra colour and flavour such as crumbled freeze-dried raspberries, cacao nibs or dried edible flours.
So put on your aprons & let’s get some cookies in the oven!
- Vegetarian Recipe -
ORANGE & TURMERIC ICING SYRUP
60ml of freshly pressed orange juice*
15g of liquid honey*
30g of brown unrefined sugar*
1 teaspoon of turmeric*
3 tablespoons of shelled pistachios, roughly chopped
Make the Icing Syrup once the cookies are baked.
Add the orange juice, honey, sugar and turmeric into a small pan and bring to a boil.
Boil gently for 5 minutes and set aside to cool - the mixture will thicken as it cools.
Notes: *You can replace the orange & turmeric glaze with other toppings of your choice like sugar icing or chocolate - have fun & be creative!
PISTACHIO & TURMERIC BISCUITS
40g of salted butter
45g of brown unrefined sugar
1 egg
Zest of ½ orange
100g of shelled pistachios
150g of white flour
In a large bowl, add the butter and beat until soft.
Mix in the sugar, egg and orange zest, until smooth and turning light in colour.
Using a mixer, finely grind the pistachios. Add them to the bowl along with the flour.
Mix to get a soft dough, cover and refrigerate for approx. 2 hours.
Preheat the oven to 180°C.
Lightly flour a clean work surface.
Roll out the dough to approx. 5-7mm thick and cut out the dough into any shape you prefer using a cookie cutter.
Place the cookies onto a baking tray lined with parchment paper.
Bake in the oven for 6-8 minutes, until slightly golden.
Remove the cookies from the oven and let set aside to cool on a rack.
Dip one half of the cookies into the syrup and sprinkle with crushed pistachios.