These biscuits are easy to make on impulse from store cupboard and fridge ingredients. And because the recipe is by Mary Berry, it is easy to do. They are very more-ish and it is easy to four at one sitting as they are quite small. And, despite Mary Berry’s description as shortbread, they did not seem that way to me. Makes 20 biscuits
175g butter, softened
75g caster sugar
175g plain flour plus extra for dusting
finely grated zest of a lemon
25g pistachio nuts, shelled and finely chopped.
Heat the oven to 200°C/180°C fan/gas 6. However if your oven, like ours, tends to be on the hot side, set the temperature a little lower. Line two baking sheets with baking paper. Measure the softened butter, sugar, flour and semolina into a food processor. Add the lemon zest and whizz until combined. Tip the dough onto a floured work surface and knead until smooth. Split the dough into half and roll each piece into a long sausage shape, about 15cm long. Scatter the chopped pistachios on a plate and roll each dough sausage in the nuts to coat. Cover the plate with cling film and chill in the fridge for 30 minutes.
Slice each roll into 10 even-side discs. Arrange on the baking sheets, spaced well apart as they will spread slightly during cooking.
Bake in the oven for about 15 minutes until tinged golden and almost firm to the touch. Transfer to a wire rack to cool. If you like this, try these:-
Oh so sticky chocolate flapjack
White chocolate and cranberry flapjack
A silky dense chocolate cake
This recipe is from Mary Berry’s Everyday cookbook [UK: BBC]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Thin lemon & pistachio #biscuits Recipe by #MaryBerry #Spain via @Spanish_Valley http://wp.me/p3dYp6-1Yo