delicate, buttery and crumbly biscuits
Ingredients
370g plain flour
250g cold butter (diced)
60g sugar
30g Demerara sugar
30g light brown sugar
3g sea salt flakes
50g shelled pistachio kernels (unsalted)
a drop of rose water (optional)
0.25t cardamom
- if you have other ingredients you want to try and swap out, and are a little unsure, do get in touch!
Instructions
Pre-head the oven at 180°C (fan)
In a large bowl, throw in the flour followed by the diced butter, and sugar and flaky salt. Rub the mix with your finger tips until it turns into a crumble texture (tip: this can be used as crumble at this stage!)
Continue rubbing and combining the mix with your fingers and hands until it forms into a smooth dough, but be careful not to over-mix with the warmth of your hands.
Lightly chop up the pistachio kernels and incorporate this into the mix along with a drop of rose water (optional) and a quarter of a teaspoon of ground cardamom.
Dust your counter top with a small amount of flour and roll out your dough into a rough log with your hands. You might want to split the dough in two logs at this stage. Wipe away any excess flour and lay out some cling film a little larger than the size of each log.
Place one log of dough at the bottom edge of the cling film and gently pull over the film to cover the top surface. Proceed with pinching the excess bits of cling film on the sides rolling the log up and down to create a tight packet (much like a sweet wrapper or festive cracker). Make sure there are no air pockets and as you roll the dough, gently form a tighter, smoother log with your hands as you go along. This will form the circular shape of your *biscuits.
Refrigerate the dough for an hour.
Remove the dough and place it on a chopping board. With your desired thickness in mind (for e.g. 1cm), carefully use a serrated knife to slice your biscuits to size. Make sure you remove any cling film from these pieces of biscuit.
Place the dough slices about 5cm apart on a piece of parchment paper on a baking tray.
Bake for 12 minutes. You want the biscuits to stay pale and slightly soft on touch.
Remove and cool on a cooling rack.
The biscuits will continue to bake with residual heat so don't be tempted to bake them for longer!
* you can freeze the dough at this stage. Just make sure the wrap is airtight. This will keep for 3 months
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