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  1. Home
  2. Baking

Pistachio wreath biscuits

Put these cute wreath biscuits on your Christmas baking list
  • 28 Jan 2016
Pistachio wreath biscuits
Cook: 95 Minutes - easy - Makes 28 - Vegetarian - egg-free - pregnancy-safe
Proudly supported by

Put these cute wreath biscuits on your Christmas baking list

Ingredients

250 g unsalted butter, chopped, at room temperature

½ cup caster sugar

1 tsp vanilla bean paste

1¾ cups plain flour

¼ cup custard powder

plain flour, for dusting

¾ cup dark chocolate melts

⅓ cup finely chopped unsalted pistachios

Method

  1. Lightly grease two oven trays. Line with baking paper.
  2. Beat butter, sugar and vanilla with an electric mixer until light and fluffy. Add combined sifted flour and custard powder in two batches, beating on a low speed until just combined. Turn out mixture onto a lightly floured bench. Divide in half. Shape halves into flat discs. Wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Roll out each half between two sheets of baking paper until 1cm thick. Using an 8½cm fluted round cutter, 
cut out 14 rounds, re-rolling dough. Using a 3cm fluted round cutter, cut out centres from each round. Place 3cm apart on trays.
  4. Cook both trays in a moderate oven (180C) for 
15 minutes, or until light golden brown. Cool on trays.
  5. Melt chocolate in a heatproof bowl over a saucepan of simmering water. Spoon into a snap-lock bag. Squeeze into one corner. Twist bag and snip tip of corner.
  6. Drizzle chocolate over biscuits. Sprinkle with pistachios. Stand at room temperature until set.
  • Baking
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