We had our friends Marc and Mary over for dinner so I thought I would put together a little plate of sweet treats. The biscuits are based on Kim Barnouin’s Pistachio and Cardamon Cookies recipe from her book Skinny Bitch. I bought the the chocolate Easter Bunnies in Nelly’s Cafe. They were delicious.

Pistachio and Cardamon Cookies
1 cup Organic Sunflower Margarine (Non Hydrogenated-Trans Fat free)
3/4 cup Muscovado Sugar
1 teaspoon Vanilla Extract
1/4 cup Almond Milk
1 teaspoon Lemon Zest
1/3 cup Chopped Pistachio Nuts
2 2/4 cups Unbleached All-Purpose Flour
2 teaspoons Ground Cardamon

Dissolve the sugar in the melted margarine and then add the vanilla extract. Mix in the almond milk and lemon zest. Mix in the pistachio nuts and cardamon. Sift in the flour. Combine all the ingredients into a stiff dough. Cover the bowl with cling film and place in the fridge for 30 minutes.
Preheat the oven to 180 deg C (350 deg F). Roll a heaped teaspoon of dough into a ball and place in on a baking sheet. Repeat with the rest of the dough placing the balls 4cm apart. Using your hands flatten the balls slightly before placing the tray into the oven. Bake for 13-15 minutes or until golden brown. Cool on the tray for 5 minutes then place on a wire rack until completely cool.