TODAY’S RECIPE: Pistachio & coriander seed biscuits

PERFECT with ice cream. Makes: 25 to 30 biscuits

Ingredients

75 g golden caster sugar 110 g unsalted butter, softened 3 medium egg whites 60 g self-raising flour 80 g pistachios: 60 g ground, 20 g chopped ¾ tsp coriander seeds, toasted, ½ tsp ground

Method

1 Beat the sugar with the butter until pale and creamy. Add egg whites, flour, ground pistachios, ground coriander seeds and ½ tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill for two hours.

2 Heat oven to 160c/140c fan/gas 3 and line two large baking sheets with parchment. Pipe (or spoon) 5 cm lengths about 1.5 cm wide on to the paper, leaving a few cm between each. Garnish with chopped pistachios and whole coriander seeds and bake for 10-15 minutes until golden at the edges. Turn off the oven and leave inside for 20-30 minutes, then remove and leave for 510 minutes until so crisp they slide off the sheet.

3 Cool before serving. Will keep in an airtight container for two to three days.