This one takes the biscuit!

Ginseng and orange shortbread cookies with pistachios.

Orange and pistachios almost cry out to be used together and this is a very simple recipe.

This gives an indulgent biscuit a healthy twist and a beautiful taste.

The biscuits should turn out quite crunchy (or they have when I have made them).

Ingredients

  • Boost Green tea powder 2 tsp
  • Flour 200 g
  • Baking powder 3/4 tsp
  • Oil (fry lite) 3 tbsp
  • Light brown Sugar  100g
  • Pistachios 100g ( chopped )
  • Milk 60ml

Directions

  1. Put the light brown sugar/Xylitol into a blender and make it a fine powder.
  2. In a bowl combine the tea powder, flour, powdered sugar, baking powder and mix well.
  3. Add the oil and rub into the mixture until it resembles wet sand.
  4. Add chopped pistachios and give a stir.
  5. Add the milk and gather everything to form a soft dough. Do not knead.
  6. Place the dough in between two plastic sheets and roll into a thin sheet of 1/4 inch thickness or desired thickness and cut out shapes.
  7. Line a baking sheet with baking paper and spray oil or grease it with butter or oil.
  8. Cook at 180ºc for about 15 minutes.
  9. Let it rest in the oven for another 5 minutes before removing from the oven and cooling it.

The cookies will become crispier as they cool down down. Enjoy with a cup of Green tea!