Crispy, crunchy and buttery wafer style biscuits topped with chopped pistachio nuts. Perfect to serve with after dinner coffee and they also make a great little gift.
| 2 egg-whites 4 tablespoons caster sugar 4 tablespoons plain flour 120g butter melted and cooled ¼ cup finely chopped pistachio nuts |
Lightly beat egg-whites with a fork until just slightly frothy. Stir in caster sugar and sifted plain flour. Add cooled melted butter and mix well.
Drop dessertspoonfuls of mixture onto baking paper lined oven trays allowing room for spreading. Using the back of a spoon thinly spread into 6-7cm disc shapes. Sprinkle with chopped pistachio nuts and bake in a preheated oven at 130°C for 15-20 minutes. When cooked, cool on a wire rack.
Stored in an airtight container for up to 2 weeks. To give as a gift, place into cellophane bags and tightly secure with a ribbon or twist tie.
| Qty per serving | QTY PER 100g | |
|---|---|---|

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

Crispy, crunchy and buttery wafer style biscuits topped with chopped pistachio nuts. Perfect to serve with after dinner coffee and they also make a great little gift.
2 egg-whites
4 tablespoons caster sugar
4 tablespoons plain flour
120g butter melted and cooled
¼ cup finely chopped pistachio nuts
Lightly beat egg-whites with a fork until just slightly frothy. Stir in caster sugar and sifted plain flour. Add cooled melted butter and mix well.
Drop dessertspoonfuls of mixture onto baking paper lined oven trays allowing room for spreading. Using the back of a spoon thinly spread into 6-7cm disc shapes. Sprinkle with chopped pistachio nuts and bake in a preheated oven at 130°C for 15-20 minutes. When cooked, cool on a wire rack.
Stored in an airtight container for up to 2 weeks. To give as a gift, place into cellophane bags and tightly secure with a ribbon or twist tie.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au