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These butter biscuits are light and crumbling, you can make the dough in advance and keep it in the freezer ready when you need it.
Ideal when unexpected guests arrive, or if you are blocked at home during a snowy winter weekend.
They are perfect companions with a cup of tea and a good book.
My boys love them so much that I like to surprise them in the morning.
They attend the international school in Valbonne which is 1 hour away and they have to take the bus at 7 am in the morning.
During the week I always have few batches of cookies ready in the fridge.
I cut few slices and cook them for 15 minutes while the boys are getting ready for school.
They can eat those freshly baked cookies while on the bus or during the day.
It is a long day away from home, and they are never back before 6 pm.
If they feel tired and need some support, those cookies give them energy as well as comfort.
I grate my pistachios in a Braun MultiQuick 3 Hand blender and you can find my product review here.
In the image my
Butter Biscuits with Bronte Pistachios
- 1 cup butter at room temperature NOT MELTED
- 2 1/2 cup flour – type 00
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 1 tbsp pistachios can use any other nuts
- 1 pinch salt
- Mince the pistachios into a blender
- Combine all ingredients and mix for about 5 minutes. The mix will look flaky at the beginning but do not add any water. Keep mixing and it will come together into a dough
- Add the pistachios at the end.
- Roll it in two sausage shapes and wrap in cling foil.
- Keep in the fridge until the butter solidifies again, for a minimum of 30 minutes. You can freeze them if you want to keep a supply.
- When you are ready to bake them, cut the sausage into slices and lay them over a baking tin covered with parchment paper.
- Sprinkle with sugar and cook in a hot oven at 180 C for 15 minutes.
- Once they are done, wait at least 10 minutes before placing them on a rack to cool down.