Mini honey pistachio cardamom biscuits
Working with honey can be tricky as its consistency can upset the balance of fat, egg and flour in typical biscuit recipes. But there are other ways to convince our palates that something is crisper than it really is. How? By using crunchy ingredients, baking biscuits in a small size and drying them out by baking longer at a cooler temperature. This way we can use even more honey and bring out the complex flavour of the different varieties available.
Ingredients
100g coconut oil, softened, or butter
150g honey, light-coloured, such as acacia
1 egg, 60g
finely grated zest of 2 oranges, or 2 tsp orange extract
the seeds from 5 cardamom pods (about 50), finely ground
50g desiccated coconut
175g plain flour
½ tsp bicarbonate of soda
100g shelled unsalted pistachios, chopped
100g chopped blanched almonds
Method
1. Heat the oven to 160C-140C fan forced.
2. Beat the coconut oil, honey and egg until smooth then beat in the zest, ground cardamom and coconut.
3. Stir in the flour and bicarb, then the pistachios and almonds. Weigh 15 gram spoonfuls, roll into balls, then squish about ¾-centimetre flat on a baking tray lined with non-stick paper.
4. Bake for about 40 minutes, rotating the tray around after 20 minutes so they bake evenly. Leave to cool on a wire rack so they lose their just-baked softness and firm up before serving.
Suggestion: Perfect with a macchiato in the morning, this recipe is an excuse for making biscuits for breakfast. You could drizzle extra dark melted chocolate over these if you like.
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