Having purchased some pistachio cream to make some chocolates, which didn’t turn out as I had wanted, there was most of a jar of it left. So, I wondered on it for a few days and finally had the idea to make some biscuits with it. Using just a normal recipe for vanilla biscuits and substituting the butter for pistachio cream as well as adding some fresh ginger. It went well…

90g Pistachio Cream

80g Caster sugar

185g Plain flour

1 large egg

1 tsp of vanilla extract

3 tsp fresh crushed ginger

Mix the cream and sugar together to form a smooth paste, whisk the egg, ginger and vanilla together and add to the mixture, combine until smooth. Add the flour and bicarb and form a dough.

Then roll out, cut into desired shapes and place in the fridge for about 15 minutes before cooking. Bake on 160°c (fan oven) for 10-12 minutes or until start to brown. Then place on cooling rack, and enjoy eating them…

(c) MKW Publishing