Pistachio Biscuits

9 Ingredients

Number of servings

2-4 drops food colour (pink, blue or green)
2 cup plain flour
1/3 cup self-raising flour
1 1/4 cup pure icing sugar, sifted (for royal icing)
125grams butter, softened
1teaspoons vanilla extract
1/3 cup pistachio kernels, finely chopped
2 eggs
1/2 cup caster sugar

Method

Step 1 of 8

Preheat oven to 180°C. Line two large baking trays with baking paper.

Step 2 of 8

Beat butter, sugar and vanilla in a bowl until pale and creamy.

Step 3 of 8

Beat in egg.

Step 4 of 8

Sift flours together.

Step 5 of 8

Add to the butter mixture and stir until combined and add the pistachio as well.

Step 6 of 8

Halve dough. Roll out one portion between two sheets of baking paper until 5mm thick. Cut out biscuits using a 6cm fluted cutter. Place onto prepared trays. Bake for 15 minutes or until firm. Cool on trays. Repeat with remaining dough.

Step 7 of 8

Meanwhile, make the royal icing. Beat egg white with a wooden spoon until it thins and is frothy. Add icing sugar, 1 tbs at a time, beating after each addition until thick and combined. Colour if desired.

Step 8 of 8

Reserve 2 tbs of the icing and spoon or spread remaining onto biscuits. In a small bowl, mix reserved icing with a few drops of food colour to achieve a soft pastel. Spoon into a small snap-lock bag. Snip the corner and squeeze drops of coloured icing onto biscuits once white base has set.