Photo: Marina Oliphant
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Ingredients
- 150g shelled pistachios
- 100g candied orange peel
- 40g plain flour, sifted
- 85g unsalted butter
- 120g caster sugar
- 2 tbsp tepid milk
Method
Preheat the oven to 140C, place the pistachios on a tray and roast for eight to 10 minutes. Remove, cool a little and rub off as much skin as possible. Place in a food processor with the candied orange peel and pulse until finely ground. In a bowl, beat the butter and sugar together until smooth and creamy. Add the flour and tepid milk to the sugar-butter mixture and mix until well incorporated. Add the ground pistachio-orange mixture and mix well. Turn the oven up high to 250C. Butter an oven tray or line with non-stick baking paper. Using a teaspoon, spoon equal sized spoonfuls onto the sheet, leaving plenty of room between the dollops. Bake for six to seven minutes. Remove from the oven and cool completely before removing from the tray.
Makes about 30-35 biscuits
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