How to Cook
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Preheat oven at 180C
Prepare baking sheets with baking paper and cooking spray
Cream butter and icing sugar till light and fluffy
Beat in vanilla
Add sifted flour to work into a soft dough
Put into a piping bag fitted with a 10 point (½”) star nozzle
Pipe 6cm lengths on a baking sheet cutting mixture off at nozzle with a knife
Sprinkle with pistachio nuts
Bake for 20 to 25 mins till lightly browned
Cool on baking sheets for a few minutes
Cool on racks till completely cool
Melt chocolate in a double boiler
Dip both ends of biscuit in melted chocolate
Leave in a cool place till set
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