Pistachio & White Chocolate Biscuits

Well, it's been a while. Believe me the kitchen is always in use.

I was expecting a visitor, and I always like to make something home made to have for morning and afternoon tea, and quite often with coffee after dinner.

These biscuits are the best, pistachio and white chocolate. I found the recipe in a Supper Foods magazine a few years ago. The usual butter, sugar, eggs and flour with added chopped pistachio nuts and white chocolate. This one was brown sugar.

They are quick to mix, then just roll into balls and squash onto trays with a fork and bake.

I always make a double batch, because they never last long.

The recipe can be found here if anyone wants to try them.

Gingerbread Christmas Trees

I've always been a biscuit maker, even as a child. Over the years though, my biscuit repertoire has grown. I've collected recipes from all kinds of places, friends, family, books, magazines, and even the internet now. As I have gone along, I have looked for and collected a variety of biscuit cutters too, and now have quite a collection.

The Christmas tree cutter has been in my collection for about ten years now. I spotted the  set of four Christmas cutters in a kitchen shop one day so quickly made them mine. The gingerbread Christmas trees have been part of our Christmas now for the last few years.

Initially I was inspired by one of my stitching friends who makes the most stunning shortbread Christmas Trees drizzled in white chocolate. So I dug out my cutter, made a batch of gingerbread, drizzled them with melted chocolate, and sprinkled over hundreds and thousands before the chocolate set.

The drizzled chocolate and hundreds and thousands add just enough sweetness, and if kept in an airtight container, the biscuits will last quite a while. A good one to have over the Christmas week.

Jam Drops

Jam drops are an old fashioned biscuit that have stood the test of time. I tried to find out the history behind them but Mr Google was not co-operating. All I know is that my Mother used to bake them when I was a child.

Back in my 20's I was gathering together a collection of recepie books, in particular the Women's Weekly ones. I have quite a few of them now, both hard covered ones and soft cover ones. The recepie for these biscuits is in my little hard covered Women's Weekly 100 Delicious Biscuits & Slices book.

Basically they are a biscuit dough rolled in a ball, squashed flat, an indentation made with a thumb which is then filled with jam. They are then baked in an oven until golden.

I make them from time to time, and when I do I make double or triple batches because they always go quickly.