Pistachio & coriander seed biscuits

• golden caster sugar↗75g g
• unsalted butter↗110g g

  softened

• egg whites↗3 medium
• self-raising flour↗60g g
• pistachios↗80g g

  60g ground, 20g chopped

• coriander seeds↗¾ tsp tsp

  toasted, 1/2 tsp ground

Step-by-step instructions

1. 1

   Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.

2. 2

   Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with our strawberry labneh, or you can keep in an airtight container for 2-3 days.