My shopping cart
Your cart is currently empty.Continue Shopping
Recipie makes 45 biscuits
time to prepare and make biscuits: 50 mins
Baking time for each tray of biscuits: 10 mins
300g Plain Flour
100g Icing Sugar
Pinch of salt
150g of Soft Butter
3 Tbsp of Sour Cream
50g of Chopped Pistachios
4 Tbsp of Orange Marmalade
150g of Icing Sugar
2 Tbsp of Orange Juice
1 Tbsp Tangy sour jam
Madi’s tip: raspberry jam works well!
40g Whole pistachio’s for decoration
On a clean bench, lightly covered with flour, sift 30g of the flour and 100g of icing sugar.
Make a small well in the middle of the pile of flour and sugar mix
Place cut up butter, salt, sour cream and chopped pistachio’s in the well.
Using a knife, mix and make the dough smooth.
Knead gently into a round ball and put dough in clear wrap and place in the fridge for 1 hour.
Put oven onto 160 degrees
Cut some backing paper and cover trays
Take the dough out of the fridge and cut a ¼ portion.
Put this portion on the bench with flour and roll the dough with a rolling pin
Madi’s tip: aim for about ½ cm thickness
Using a cookie cutter cut out cookie from this rolled dough
Madi says you can also use the top of a glass cup with a diameter of about 3cm
Put cookies on the tray, place tray in the middle of the oven and turn oven down to 150 degrees.
Bake for 8 – 10 mins or until just turning golden.
Repeat this for the other batches of dough, make sure you let your batches cool down for 1 hour before icing!
Madi likes to stick two biscuits together with the orange marmalade to create a more decadent treat!
Place Icing sugar, orange juice, sour jam in bowl, combine until smooth.
Glaze the top of biscuits
Place remaining pistachios on top for decoration
Place biscuits in sealed container or tin
Line the container with baking paper
Store biscuits in cool area.