Buttery, light and crumbly – what more could you want from a biscuit? These even look impressive too.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 50 minutes
Yield: 12 biscuits
Special Equipment: piping bag, star piping nozzle and stand or hand mixer
130g slightly salted butter, very soft
25g icing sugar
125g plain flour
1 heaped tsp of cornflour
Zest of one lemon
1 tsp vanilla bean paste
50g chopped pistachio
100g chopped dark chocolate
Preheat oven to 180C, cut parchment paper to the size of a large baking tray.
Using a 2-inch round cutter, mark 12 circles spaced along the parchment, flip the parchment over and place onto the baking tray.
Cream butter, icing sugar and vanilla in a bowl until pale, sieve over flour and cornstarch. Add lemon zest.
Beat this with a wooden spoon to combine.
Once a dough is formed, fill a piping bag fitted with a large star nozzle.
Pipe rosette shapes on the parchment, using your markings as guides to achieve even sizes and rounds.
Pop into the fridge to firm up slightly for 20 minutes.
Bake your biscuits for 12 minutes, until cooked through then cool on a wire rack.
Whilst your biscuits are cooling, place your chopped chocolate in a microwaveable bowl.
Melt in the microwave at 20 second intervals – stirring between each until just melted.
Once your cookies are cool, dip half into your chocolate and sprinkle pistachios over the chocolate to decorate.
These biscuits will be pale in colour and are quick to cook, so keep a watchful eye on them!
You can use any shape piping nozzle, or even get creative by piping different shapes and dipping in different types of chocolate.