How to Cook

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