2 cups All Purpose Flour
1 cup Icing Sugar
2 Eggs 
(room temperature)
1 cup Butter 
(room temperature)
 1 tablespoon Milk Powder (Nido)
1 teaspoon Baking Powder
1 tablespoon Vanilla Sugar


Apricot Jam
1/2 cup Semi Sweet Choc Chips
Crushed Pistachios

14 inch / 35 cm Piping Bag
Large Star Tip


  • ​​​Sift the flour, vanilla, baking & milk powders together
  • Add the butter in a mixer & mix until creamy
  • Add the icing sugar & mix until well combined
  • Add the eggs 1 at a time
  • On slow speed add the flour gradually & scrape the sides
  • ​Fold the edges of the piping bag & place the tip inside
  • Scoop the batter in the piping bag
  • ​Squeeze the end & twist down
  • ​Squeeze some batter on each corner of the parchment paper
  • Squeeze down to make circle shapes
  • Preheat oven 350F or 180C
  • Place in the middle shelf & bake for 20-25 minutes
  • Let them cool for 10 minutes before placing them on a cooling rack
  • ​Place some water in a saucepan & place the choc chips in a glass bowl on top not touching the water
  • Heat until the chocolate melts
  • Spread some jam on one side of the biscuit & stick another biscuit on top
  • Dip the biscuit halfway in the melted chocolate
  • Dip in the pistachios
  • Let it set in the fridge for 1/2 an hour

Ingredients

Assyrian Dishes © ALL RIGHTS RESERVED. 

Shortbread Biscuits

Directions