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What you’ll need


250g The Healthy Baker Plain Flour


160g unsalted butter, softened

caster sugar

60g Sunshine Caster Sugar

vanilla bean

1 teaspoon vanilla bean paste


50g raw shelled pistachios, finely chopped


Preheat oven to 150 degrees Celsius, and line two large baking trays with baking paper.


Place the butter, sugar and vanilla in the bowl of a stand mixer and beat with the paddle attachment until well combined.


Add the flour and pistachios and mix on low until a dough starts to form.


Lightly flour your work surface, and tip the dough out. Bring together with your hands then roll out with a rolling pin until it is about 2mm thick. Dust the top of the dough with a little flour if it sticks to your rolling pin.


Cut out biscuits with a 4 cm square cutter, and transfer to the prepared trays using a palette knife. Bring the scraps of dough together with your hands, roll out again and cut out more biscuits, repeat until the dough is all used up.


Bake for 20 minutes, turning the trays around halfway through to ensure even cooking.


Allow to cool on the trays or transfer to a wire rack. Enjoy!