Pistachio Coriander Seed Biscuits Recipes

CARDAMOM & PISTACHIO BISCUITS

Steps:

• Put the butter and the flour in a large mixing bowl and rub together with your fingertips until the mixture looks like grainy sand.
• In another bowl, stir together the rest of the ingredients until smooth and runny. Pour over the butter and flour mixture and combine with your hands. When the dough is soft and squidgy, shape it into a ball, wrap it up in cling film and put it in the fridge for 20-30 mins to firm a little.
• Just before you remove the dough from the fridge heat your oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment.
• Remove the dough from the fridge. Sprinkle some flour on your work surface and on a rolling pin then roll out the dough until it's about the thickness of a £1 coin.
• Use your ruler and a dinner knife to carefully cut the biscuit dough into rectangles that are 10cm long and 3cm wide and put them on the trays, leaving 2 fingers worth of space between each biscuit.
• Put the biscuits in the oven for 10-12 mins. Once baked, cool in the trays for a few minutes then carefully transfer to a wire rack until completely cool. Repeat until all the dough is used up.
• To decorate, melt the chocolate in the microwave then dip the end of each biscuit in the melted chocolate and leave to set on a plate or tray lined with baking parchment. Before the chocolate sets sprinkle them with a pinch of your favourite toppings then leave somewhere cool for 1-2 hrs. If giving as a gift, pack into little boxes once the chocolate is completely set (keeps for 2-3 days).

ROASTED BEETS WITH YOGURT, PISTACHIOS AND CORIANDER

Steps:

• Heat the oven to 400 degrees. Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
• Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes. Set aside.
• Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.