Coriander Biscuits Recipes

PISTACHIO & CORIANDER SEED BISCUITS

Pistachio & coriander seed biscuits image

Serve these crunchy pistachio biscuits with a creamy dessert like our strawberry labneh - they're a perfect match. Or simply enjoy with a cup of tea

Provided by Rosie Birkett

Categories Afternoon tea, Dessert, Treat

Time 30m

Yield Makes 25-30 biscuits

Number Of Ingredients 6

Ingredients

75g golden caster sugar
110g unsalted butter , softened
3 medium egg whites
60g self-raising flour
80g pistachios , 60g ground, 20g chopped
¾ tsp coriander seeds , toasted, 1/2 tsp ground

Steps:

Beat the sugar with the butter until pale and creamy. Add the egg, flour, ground pistachios, ground coriander seeds and 1/2 tsp salt and beat to a smooth paste. Put in a piping bag or cover with cling film and chill in the fridge for 2 hrs.
Heat oven to 160C/140C fan/gas 3 and line two large baking sheets with baking parchment. Pipe (or spoon) 5cm lengths about 1.5 cm wide onto the paper, leaving a few cm between each biscuit. Garnish with the chopped pistachios and whole coriander seeds and bake for 10-15 mins until golden at the edges. Turn off the oven and leave the biscuits inside for 20-30 mins, then remove and leave for 5-10 mins until so crisp they slide off the sheet. Cool fully before serving. Try pairing with our strawberry labneh, or you can keep in an airtight container for 2-3 days.

Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

RAMP AND BUTTERMILK BISCUITS WITH CRACKED CORIANDER

Ramp and Buttermilk Biscuits with Cracked Coriander image

Provided by Bon Appétit Test Kitchen

Categories Bread Food Processor Brunch Side Bake Easter Low Cal Spring Coriander Buttermilk Green Onion/Scallion Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 12

Number Of Ingredients 9

Ingredients

3/4 cup chilled buttermilk
3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend (for glaze)
1/2 teaspoon coriander seeds, cracked

Steps:

Preheat oven to 425°F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

CORIANDER BISCUITS

Coriander Biscuits image

Make and share this Coriander Biscuits recipe from Food.com.

Provided by wicked cook 46

Categories Breads

Time 30m

Yield 8 bisquits

Number Of Ingredients 11

Ingredients

1 3/4 cups low-fat buttermilk
1 tablespoon grated lemon peel
3 1/2 cups all-purpose flour
2 tablespoons baking powder, plus
2 teaspoons baking powder
2 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cold unsalted butter, cut into small pieces

Steps:

Preheat oven to 450°F In a small bowl, stir together buttermilk and lemon peel. In a bowl, whisk together flour, baking powder, sugar, coriander, baking soda, salt and pepper. Cut in butter, using your fingers, 2 knives or a pastry cutter until mixture resembles coarse meal.
Make a well in center of flour mixture and pour in buttermilk mixture. Toss with a fork, scraping dry ingredients from bottom until just evenly moistened; do not overmix (dough should be very sticky). Turn dough out onto a floured surface and knead lightly once or twice with floured hands. Pat dough to 3/4-inch thickness, about 10 inches in diameter.
Dip a 2 1/2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour before cutting each biscuit and using a straight in-and-out motion. Gather and re-pat scraps; cut out remaining biscuits. Transfer biscuits to an ungreased baking sheet and bake, rotating pan halfway through, until golden, 12 to 15 minutes. Serve warm.

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2006-04-01 Dip a 2 1/2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour before cutting each biscuit and using a straight in-and-out …
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Preheat oven to 450°F. In a small bowl, stir together buttermilk and lemon peel. In a bowl, whisk together flour, baking powder, sugar, coriander, baking soda, salt and pepper. Cut in butter, using your fingers, 2 knives or a pastry cutter until mixture resembles coarse meal.
Make a well in center of flour mixture and pour in buttermilk mixture. Toss with a fork, scraping dry ingredients from bottom until just evenly moistened; do not overmix (dough should be very sticky). Turn dough out onto a floured surface and knead lightly once or twice with floured hands. Pat dough to 3/4-inch thickness, about 10 inches in diameter.
Dip a 2 1/2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour before cutting each biscuit and using a straight in-and-out motion. Gather and re-pat scraps; cut out remaining biscuits. Transfer biscuits to an ungreased baking sheet and bake, rotating pan halfway through, until golden, 12 to 15 minutes. Serve warm.

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