It’s biscuit week on the Great British Bake Off and I made Pistachio and Cardamom shortbread Biscuits, so I could sit and munch them while watching.
If you like shortbread biscuits (and who doesn’t!), pistachios and cardamom you will love these. They really are crunchy and crumbly and delicious all at the same time. I had forgotten how interesting pistachios are, with their pale coats, purple-tinged skin and that surprising brilliant green hiding inside.
Method for making Pistachio and Cardamom shortbread Biscuits
The ingredients include rice flour, which I didn’t have. However, I happened to have some brown rice flakes that I had bought to use in my home-made muesli, but found to be too crunchy for my liking. So I just whizzed up the rice flakes in the food processor and it worked perfectly for this recipe. I might just have to make a lot more of these biscuits to use up the rest of the packet!
There are 8 cardamom pods in this recipe, which is a lot by any standards. This is fine by me as I love cardamom, but if you are feeding people less partial to cardamom, you may wish to reduce the amount. Also, and I always forget this, once you have bashed the cardamom pods in the pestle and mortar to remove the seeds, you really need to grind them well so that you are not left with hard crunchy lumps of cardamom in the final biscuits.
Would I make this again?
Yes, the biscuits just melt in your mouth and the pistachios and cardamom add a sophisticated flavour. I could eat a whole batch of them!