Ingredients

Method

• 2 free-range egg whites
• 100 g dessicated coconut
• 100 g ground pistachios
• 2 T honey
• Pistachios, blanched, to decorate

Method

Ingredients

1. Preheat the oven to 160°C. Beat the egg whites until stiff, then fold in the coconut and pistachios.
2. Add the honey, then roll the mixture into small balls and flatten to make biscuits. Place onto a greased baking tray.
3. Stud each biscuit with a blanched pistachio and bake for 20 minutes, then reduce the oven's temperature to 110°C and bake for a further 20 minutes.

Cook's note: These biscuits are usually made using icing sugar but you can use desiccated coconut instead to make a moreish sugar-free biscuit!

Discover more biscuit recipes here.