Ginger and pistachio biscuits
A recipe from the Good Food collection.
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- 100 g (3 1/2 oz) unsalted butter
- 125 g (4 1/2 oz/ 2/3 cup) soft brown sugar
- 1 teaspoon natural vanilla extract
- 2 eggs, at room temperature
- 250 g (9 oz/2 cups) plain (all-purpose) flour
- 1½ teaspoons baking powder
- 2 teaspoons ground ginger
- 100 g (3 1/2 oz/ 2/3 cup) pistachio nuts, chopped
- melted white chocolate, for drizzling
1. Preheat the oven to 170°C (325°F/Gas 3). Line two baking trays with baking paper.
2. Using electric beaters, cream the butter, sugar and vanilla in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Sift the flour, baking powder and ginger into a bowl, then fold into the butter mixture. Stir the pistachios through.
4. Using lightly floured hands, roll tablespoons of the mixture into balls and place on the baking trays, allowing room for spreading. Flatten the biscuits slightly with a lightly floured fork.
5. Bake for 15 minutes, or until crisp and golden, swapping the trays around halfway through baking. Remove from the oven and leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool.
6. Drizzle the cooled biscuits with melted white chocolate. Store in an airtight container for up to 4 days.