Pistachio and Rose Water Biscuits (GF)
Makes: 18 biscuits
These quirky gluten-free teabag shaped biscuits are delicately flavoured with ground pistachio nuts and flavoured with rose water. You could draw a special message on the tags to personalise them as a gift or for a corporate event add your logo.
225g / 8oz gluten-free plain flour
50g / 2oz pistachio nuts
100g / 4oz unsalted butter
50g / 2oz caster sugar
1 teaspoon rose water
100g / 4oz gluten-free dark chocolate
Cooking string or twine
Pre-heat the oven to 180°C / Fan 160°C / 350F / Gas 4
1. Grease and line 2 baking trays and leave to one side. Pour the flour and pistachio nuts into a food processor and pulse until the pistachio nuts are the size of bread crumbs.
2. Place the butter and sugar in a bowl and whisk until light and fluffy, then add the rose water. Gradually add the flour mixture, stirring until everything is evenly blended, then wrap the dough in cling film and place in the fridge for 30 minutes.
3. Roll out the dough to approximately ½cm thick on to a lightly floured surface. Create a teabag template using a 7cm x 5cm piece of card, then gently cut each biscuit out and place on the baking trays. Using a skewer, make a small hole near the top of the biscuits. Bake in the oven for 20 minutes, then leave to cool.
4. Melt the chocolate in a heat-proof bowl over simmering water, then dip each biscuit in a third of the way up and leave to set on a cooling tray. Cut 18cm lengths of the cooking string and thread through each hole of the biscuits. Create your own teabag tags using approximately 2cm square pieces of paper and thread on to the cooking string. Either tie a knot on the reverse or stick down with tape.