Pistachio & Cardamon Biscuits

Denise says:

  • This is an authentic egg free biscuits that has the most amazing flavour and crunchy texture.
  • It is a simple recipe that is perfect with tea especially and the recipe doubles well when extra guests are expected.
  • Preparation Time:  20 minutes
  • Cooking Time:  20 minutes  
  • Makes: Approx  32 biscuits


  • 150g unsalted butter/ non-dairy margarine
  • 125g icing sugar
  • 1 teaspoon cardamom powder or 5 pods deseeded and crushed
  • Pinch of nutmeg
  • ~
  • 200g plain flour
  • 100g fine semolina flour
  • ½ teaspoon baking powder
  • Pinch salt
  • Garnish
  • 3 tablespoons pistachio nuts – finely chopped


  1. Using a mixer whisk the butter, icing sugar, cardamom powder and nutmeg and combine well.
  2. Stir in the plain flour, semolina, baking powder and salt and whisk again and make a dough.
  3. Leave it to rest for 20 minutes.
  4. Knead it gently.
  5. Preheat the oven to 150C/ 300F.
  6. Lightly dust the work surface with semolina flour. Roll the dough out to about ½ cm thick and stamp out using a 4cm cookie cutter rounds.
  7. Transfer to a tray lined with baking parchment paper.
  8. Top each one with a sprinkling of chopped pistachio nuts.
  9. Bake for about 20 - 25 minute until just golden.
  10. Leave to cool for 5 minutes before transferring to a cooling rack.