Saturday, March 26, 2016

Pistachio Rose Biscuits

Pistachio Rose Biscuits 

I like my biscuits crumbly, crisp and buttery. Period. So I took sometime writing this recipe down because I was wasn't quite satisfied till my third batch. Thats right, turns out I was using more sugar than required. So if you had these cookies right after they cool down they seemed fine but with extra sugar it was becoming moist enough to loose that crisp texture that I prefer.

I had somehow mixed up the ingredients and so I finally consulted my Larouuse (my go to book at all times) and realized my mistake.

The first batch of cookies 

Makes 10 biscuits

50-gram chilled butter
100 gram all purpose flour
25 gram caster sugar
30-gram whole pistachios to 50-gram pistachios
1 whole green cardamom
Fat pinch of dried rose leaves

Its actually very simple. Blanch the pistachios and skin them and drain and chop.
Then you chill the butter and chop it up. Mix it with the flour and  sugar along with 3/4th of the chopped pistachios, the green cardamom dry roasted and pounded till powdery and the dried rose petals. Make your dough and shape it in a cylindrical shape. Chill for an hour and then make 10 balls from the cylindrical dough and flatten them a little bit and decorate with the remaining chopped pistachios and then take your baking sheet and use a parchment paper on it and line the biscuits and chill for another half an hour.

Preheat oven at 160C for 10 minutes. Bake for 40 minutes to 60 minutes at 160C. Check after 40 minutes and if you see that they are starting to brown too much they should be immediately taken out. Ideally they should have a golden colour. Cool on a wire rack and store in an air tight container.

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