Poppy and pistachio roulade biscuits - The Jewish Chronicle
Cute mini rolls packed full of traditional poppy seeds
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Cooking tools:
- Kitchen scale
- Rolling pin
- Pastry brush
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Measuring spoon
- Spoon
- Fork
- Cooling rack
- Plate
Ingredients
- 180g white rice flour
- 60g pistachio nut butter – or any other nut butter of your choice
- 60g maple syrup
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- 2 tbsp chopped pistachio nuts
- 2 tbsp coconut sugar
- 2 tbsp poppy seeds
- 1 egg white – to coat dough
- 1 tbsp chopped pistachio nuts
- 1 tbsp coconut sugar
- 1 tbsp poppy seeds
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