Description
Eggless Kesar Pista Biscuits Recipe Type : snack Cuisine: Indian Author: www.breakingnaan.com Prep time: 40 mins Cook time: 25 mins Total time: 1 hour 5 mins Serves: 30 biscuits
Ingredients
Scale
- 1 cup butter (2 sticks) at room temperature
- 120 gm fine granulated sugar
- 2.5 to 3 cups flour
- 0.75 cup ground pistachio powder
- 2 Tbsp Milk
- 0.5 tsp saffron threads and 1 tsp sugar
Instructions
- Crush the saffron threads with the sugar in a mortar and pestle (optional – else just use the saffron threads)
- Warm and Add the 2 Tbsp milk to the saffron and let infuse for 30 minutes In a stand mixer or a bowl mix butter with paddle attachment or a spatula
- Add sugar and mix till the butter and sugar creams into a smooth mixture
- Add the flour little at a time to mix gently and cut the butter sugar mixture with the flour.
- Add 2 to 3 cups of flour till it starts coming together to form a soft log
- Add the milk and pistachio nut powder and mix in and finish with a dusting of flour if needed
- Take out on a smooth surface and bring into a ball. Cut it into two portions.
- Then roll gently and mold with hands or a bakers bench knife.Wrap gently in plastic wrap making sure to not form cracks and refrigerate for 4 to 8 hours
- Pre heat oven to 350 F
- Remove log and cut into pieces of desire thickness. We recommend about 7 to 10 mm thickness.
- Arrange them at-least 1 inch apart on baking trays lined with silpat or baking paper that is greased. Make sure they are enough apart as they will spread a bit when they bake.
- Bake for 12 to 20 minutes checking after 12 minutes.
- They will still be soft when done but will have stopped spreading and bubbling at the top.Remove the pan from oven and let them cool down in the pan itself for 20 minutes or more.They will get crispier as they cool down.
- Then transfer to a wire rack when they are easy to handle and cool further. Store in air tight tins.