Gluten-free, vegan, vegetarian and dairy-free
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Britain is a nation of biscuit lovers. As much as I like a plain biscuit such as Digestives or ginger nuts with my coffee sometimes it is nice to have something fancier. Sandwich biscuits consist of two biscuits with a layer of fondant icing in the middle.
These biscuits consist of biscuits peppered with pistachios and flavoured with lemon zest with a lemony cream cheese filling. They are
- Delicious
- Lemony
- Crisp
- Moreish
They didn’t last long once they were finished.
How long will they last?
Once baked, if you have any left they can be stored in an airtight container for 5 days in a cool place.
Can you freeze them?
The biscuits and the dough freeze well. I would not advise you to freeze them with the cream in. I made up half and froze the rest of the biscuits. The cream cheese filling can be stored in the fridge for up to a week.
Ingredients needed
Pistachios These lovely green green nuts are loaded with protein. It is best to buy them already shelled.
Plain flour Just use your normal gluten-free plain flour and check to see if it contains xanthan gum. If it is not listed then add 1/2 tsp.
Rice flour This could be brown or white flour, I use fine rice flour.
Dairy-Free butter Use a block type butter for this rather than a soft one from a tub.
Sugar I have listed caster sugar but you could also use granulated sugar.
Lemon Zest Make sure your lemons are unwaxed, I always wash and dry mine before use.
Cream Cheese There is a wide range of vegan cream cheese out there to choose from. Each supermarket seems to have it’s own.
Softened butter For the cream cheese filling use soft butter such as Vitalite.
Lemon & Pistachio Cream Cookies
Description
These delicious biscuits consist of delightfully lemony and studded with pistachios
Ingredients
Lemon filling
Instructions
- Place your pistachios in a food processor high-power blender or a coffee grinder. You need to do this as you need the nuts to be ground fine. Reserve 3 tsp of flour to sprinkle on top of the cookies. Remove the nuts from the processor and place to one side.
- Add the flour-s lemon zest, sugar, butter and salt to the food processor and mix it until the dough come together.
- Tip the dough out onto a board and knead a little until it is a smooth ball. At this stage wrap it up in cling film place it into the fridge and freeze for an hour.
- Once your dough is resting it is time to make the filling
- Place all the ingredients into a bowl or a stand mixer and cream together. Start slow or you will have an icing sugar storm, I drape a clean tea-towel over my mixer until the icing sugar is combined. You want your filling to be lump-free and very creamy. Scape into a bowl and place into the fridge, ready for use.
- Preheat the oven remove the dough from the fridge and place it on a lightly dusted board. Divide into 2 pieces as it is easier to roll out. Roll out the dough to about 5mm thickness and use a 5.5cm cutter press out 22 rounds and place onto one baking sheet a couple of inches apart and sprinkle some ground pistachios on top. Place the tray of cookies into the fridge for 30 minutes. After this chill time place into the oven and bake for about 20 minutes or until the cookies are lightly golden. Once baked leave on the tray for 5 minutes and then place onto a wire cooking rack
- Repeat step 6 again with the other piece of dough stamping out the same number of rounds but do not sprinkle pistachios on them, these will be the bottoms.
- Once all the cookies have cooked and they have cooled down it is time to add the delicious centre .you can either spread 1 tsp of the fondant onto 12 of the cookies or transfer the fondant into an icing bag fitted with a 5mm star nozzle pipe a swirl on, only ice the plain biscuits the ones without the pistachios sprinkled om the top.
- Now you can devour them
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If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments.
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