Pistachio white chocolate biscuits
Pistachio white chocolate biscuits feature a rich blend of creamy white chocolate and nutty pistachios. Simple to make, they’re perfect for any occasion, from afternoon tea to gifting.
Cook time 12 min
Prep time 30 min
Ingredients:
1 egg1/2 cup olive oil
1 cup brown sugar
1 cup all-purpose white wheat flour
1/2 cup self-raising flour
1/2 cup pistachio nuts
1/3 cup white chocolate
Pistachio white chocolate biscuits are a delightful treat that combines the rich, buttery flavor of white chocolate with the nutty, slightly savory touch of pistachios. These biscuits are perfect for any occasion, whether it's a cozy afternoon tea or a gift for a loved one. With a simple list of ingredients and straightforward preparation steps, even novice bakers can achieve delicious results.
Instructions:
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or a silicone baking mat.
In a large mixing bowl, crack the egg and whisk it gently. Add the olive oil and brown sugar to the bowl and continue to whisk until the mixture is smooth and well combined.
In another bowl, sift together the all-purpose flour and self-raising flour.
Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
Fold in the pistachio nuts and white chocolate chunks until they are evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, scoop out portions of the dough and place them onto the prepared baking tray. Leave about 2 inches of space between each portion of dough to allow for spreading.
Place the tray in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown around the edges but still soft in the center.
Let the biscuits cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, the biscuits are ready to be enjoyed. Store any leftovers in an airtight container for up to a week.
Congratulations! Your pistachio white chocolate biscuits are now ready to be enjoyed. These biscuits are a delicious combination of rich white chocolate and crunchy pistachios, offering a unique and tasty treat. Whether you're sharing them with friends and family or keeping them for yourself, they are sure to be a hit. Happy baking!
Pistachio white chocolate biscuits FAQ:
Bake the biscuits for 12-15 minutes, or until they are golden brown around the edges and still soft in the center.
If the biscuits seem too soft, they will firm up as they cool. Ensure you allow them to rest on the tray for about 5 minutes before transferring them to a wire rack.
Yes, you can substitute olive oil with another neutral oil like canola oil or sunflower oil, but keep in mind it may alter the flavor slightly.
Store the biscuits in an airtight container at room temperature for up to a week to maintain their freshness.
Self-raising flour helps provide leavening, resulting in a lighter texture. If you don't have self-raising flour, you can make your own by adding baking powder to all-purpose flour.
Tips:
- Ensure that all your ingredients are at room temperature before you begin. This helps in achieving a smooth and consistent batter.
- Use high-quality white chocolate and fresh pistachios for the best flavor.
- Chop the white chocolate and pistachios roughly, so you get a nice texture and burst of flavor in each bite.
- If you prefer a more pronounced pistachio flavor, you can lightly toast the pistachio nuts before adding them to the dough.
- Allow the cookies to cool on a wire rack after baking to prevent them from becoming soggy.
- For an extra touch of sweetness, drizzle some melted white chocolate over the cooled biscuits.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 8g
Carbohydrates 77g
Fiber 2.31g
Sugar 45g
Fat 30g
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