Pistachio and Raisin Biscuits
Yesterday Jerico, Zoë and I made these absolutely delicious pastries, adapted from a Gordon Ramsay recipe:
- Melted butter – enough to brush the pastry
- Puff pastry 375g packet – one standard sheet makes approx 12 biscuits
- Pistachios – handful bashed with rolling pin in cloth, unsalted
- Handful golden raisins, lightly chopped
- 1 tbsp ground cinnamon, plus extra
- 1 tsp ground ginger
- Icing sugar to dust
- 3 tbsp clear honey
Pre-heat the oven to 200˚C (~400˚F). Mix the crushed pistachios and chopped raisins together. Dust a sheet of parchment paper with icing sugar and lay the sheet of puff pastry on top. Brush with melted butter and dust with a tablespoon of ground cinnamon. Scatter over the pistachio/raisin mix and evenly drizzle with the honey. Sprinkle over the sugar and give a final light dusting with the extra cinnamon and the ginger. Use the paper to help roll the pastry up tightly making sure to tuck in the sides as you go. Wrap the finished ‘roll’ in the parchment paper and rest in the fridge for 5 – 10 minutes if possible. Remove the puff pastry roll from the fridge and cut into 1-2cm slices, place on a lined baking tray and brush with a little butter, press them down gently to stop them losing their shape as they rise. Dust with icing sugar and bake for approx 10 minutes. Remove from the oven and dust with a final sprinkling of icing sugar.
Be sure to watch the video of Gordon preparing this recipe. I don’t know if he’s just in a hurry or what, but his grunted, one word directions are pretty funny. “Crush… your nuts. Bash. Mix. Puff Pastry. BUTTER!” We didn’t make the rosewater cream, but I imagine that would be really good. I’ll have to try it sometime soon.