Preparation time 20 minutes, baking 10 - 12 minutes
3oz shelled pistachios
2oz caster sugar
5oz plain flour
1tsp vanilla extract
200g findant icing sugar
few drops of green food colouring
Preheat the oven to Gas Mark 4/350C/180F and grease and line 2 baking trays. Place the pistachios in a food processor and blitz to fine crumbs. Cream together the butter and sugar until light and creamy, then sift in the flour and add 2/3rds of the ground pistachios and the vanilla extract. Bring together as a soft dough with your hands. Turn the dough out onto a floured surface and roll out to about 1/2cm thick. Using a 6cm cutter cut out 30 biscuits - I used a little flower cutter. Transfer to the trays and bake for 10 - 12 minutes until the cookies are golden - turn the trays half way through cooking for even colour. Transfer to a rack and place a sheet of foil or grease prooof paper underneath to catch the icing drips. Mix together the icing sugar with a few drops of green colouring (if using - I didn't, as I have run out of green after making very green whoopies the other day!) together with 2 - 3 tbsp of water - mixing until you have a smooth thick icing. Spoon the icing over the cookies whilst still warm and sprinkle with the remaining ground pistachios before the icing sets. You can use normal icing sugar but I prefer fondant icing sugar as this sets with a lovely glossy finish.