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My Biscuit of the Day was an adapted Donna Hay recipe. The original recipe called for cranberries, but with none in the stock room, glace cherries made a suitable substitution. The glace cherries are extremely sweet, and next time I would reduce the quantity by a third if I made them again. Otherwise they are a very nice looking tasty little biscuit, especially good with a cup of English Breakfast Tea.

Cherry & Pistachio Biscuit Slice
350g soft butter
2 cups icing sugar
4.5 cups plain flour
2 tsp vanilla extract
2 tsp orange rind
0.25 cup milk
1 egg yolk
1 cup diced glace cherries
1.5 cups chopped pistachio nuts

Place the butter and icing sugar into the mixer and beat/whisk on high until very pale and creamy (about 5-10 minutes). Add the flour, vanilla, orange rind, milk, yolk and mix till combined. Divide the mixture in half and add the cranberries and pistachios to one half, mixing well to combine.

Line three small loaf tins (about 10cm x 22cm) with wax paper. Divide each mixture into six portions, and firmly press a layer of the cranberry/pistachio into the bottom of each tin. If you have the time, put this in the fridge/freezer to harden. If not, continue on (as I did). Next, put a layer of the plain biscuit mixture, followed by cranberry/pistachio, and lastly, with plain again.

Harden the mixture in the fridge/freezer for at least 30 minutes. Preheat oven to 180 degrees Celsius.

Unmold the biscuit block from the tins, and slice into 0.75mm slices (or thereabouts!). Place on a lined baking tray and bake for 10 or so minutes until slightly golden.

This recipe makes approximately 60 biscuits. They can be stored in an airtight container for up to two weeks.

Written by mellie on March 3rd, 2006 | Tags: Uncategorized | Category: Uncategorized |  Print This Post |  Email This Post | Subscribe to comments | Leave a comment | Trackback URL