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Food & Drink Clotted Cream, Pistachio and Cardamom Biscuits

20:25  01 december  2020
20:25  01 december  2020 Source:   goodhousekeeping.com

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Cardamom & pistachio biscuits . By Miriam Nice. Rating: 2 out of 5.1 rating. Everyone will love these beautiful biscuits and they make an impressive homemade gift. 5 cardamom pods , shelled and crushed. ½ teaspoon cream of tartar. To decorate.

8 green cardamom pods, seeds removed and ground (to make 1 tsp ground cardamom ). Fold in the soured cream . Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of To finish, finely chop the remaining pistachios and scatter over the icing.

These biscuits are the perfect sweet treat and a great gift for friends.

a piece of bread: They might look as though they’re from a high-end store, but these spiced delights are easy to make. © Kris Kirkham They might look as though they’re from a high-end store, but these spiced delights are easy to make.

Yields: 24 servings

Prep Time: 25 mins

Process Time: 25 mins

Total Time: 50 mins

Calories per Serving: 182

Ingredients

  • 12

    green cardamom pods

  • 100 g

    unsalted butter, softened

  • 100 g

    clotted cream

  • 100 g

    caster sugar

  • 300 g

    plain flour, plus extra to dust

  • 75 g

    pistachios, finely chopped

  • 200 g

    white chocolate, chopped

Directions

1 Using a pestle and mortar, bash the cardamom pods to break their husks. Peel open the husks and pick out the seeds. Discard the husks and finely grind the seeds.

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2 Using a handheld electric whisk, beat the butter, clotted cream, sugar and ground cardamom until pale and smooth. Add the flour and mix until just combined, then stir through the pistachios. Bring together into a disc, wrap in clingfilm and chill for 30min.

3 Line 2 large baking sheets with baking parchment. Roll out dough on a lightly floured work surface to 5mm (¼in) thick and stamp out rounds using a 7cm (2¾in) cutter – rerolling trimmings as needed. You should have about 24. Arrange on lined baking sheets, spacing apart. Chill for 30min.

4 Preheat oven to 180°C (160°C fan) mark 4 and bake biscuits for 15-18min, until lightly golden at the edges. Allow to cool on the trays for a few min, then transfer to a wire rack to cool completely.

5 Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Take bowl off heat. Half-dip the biscuits into the chocolate, then return to the wire rack to set (chilling for 15min if needed) before serving.

TO STORE Keep in an airtight container at room temperature for up to 5 days.

Per serving:

  • Calories: 182
  • Protein: 3g
  • Total fat: 11g
  • Saturates: 6g
  • Carbs: 19g
  • Total sugars: 9g
  • Fibre: 1g

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