Yoghurt biscuits with sesame and pistachios

Yoghurt biscuits with sesame and pistachios

By
From
Turquoise
Makes
30
Photographer
Lisa Cohen and William Meppem

Versions of these nutty biscuits can be found in bakeries all over Turkey. I particularly like this recipe as the biscuits have a soft, almost cake-like texture and are not too sweet.

Ingredients

Quantity Ingredient
1/3 cup sesame seeds
1/4 cup unsalted pistachios, shelled
150g unsalted butter, softened
1/4 cup soft brown sugar
1/4 cup icing sugar
1 vanilla pod, split
2 free-range eggs
180g thick natural yoghurt
350g self-raising flour, sifted
1 free-range egg yolk
2 tablespoons milk

Method

  1. Pulse the sesame seeds and pistachios in a food processor to coarse crumbs.
  2. Cream the butter and sugars in an electric mixer until light and fluffy. Scrape in the vanilla seeds, then add the eggs and beat until incorporated. With the motor on low, add the yoghurt and mix gently to combine. Tip in the sifted flour in one go and mix briefly until just combined. Add a quarter of the pistachio mixture to the bowl and mix through briefly. Refrigerate the dough for 30 minutes before baking to firm up.
  3. Preheat the oven to 170ºC. Grease and line two baking sheets. Lightly beat the egg yolk with the milk to make an egg wash.
  4. Take little pieces of the dough and roll them into balls about the diameter of a 10 cent piece, then flatten them slightly to form discs around 1 cm thick. Bake for 10 minutes, then remove from the oven. Working quickly, brush the surface of each biscuit with a little egg wash and scatter with the remaining pistachio mixture, pressing it on gently. Return to the oven for another 2 minutes, then transfer the biscuits to a wire rack to cool.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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