If you have trouble digesting gluten or are tired of the typical flour alternatives, give pine nuts a blitz in the food processor to create a tasty nut flour. Since pine nuts are high in fats ...

To make the dough, put the flour into a large bowl and add the salt ... Leave to cool then add the cheese, pine nuts and mint. Mix thoroughly. When you’re ready to assemble the parcels, preheat ...

250 g flour 50 g icing sugar 125 g butter, cubed 1 lemon, zested 1 large free-range egg 1 T milk For the filling: 5 large free-range eggs 150 g caster sugar 4–5 lemons, juiced and 2 zested 2⁄3 cup ...

Pre-heat the oven to 180°C. Place the pine nuts, flour, salt and rosemary in a food processor and pulse to combine. Add the butter and pulse until it resembles coarse crumbs. Add the cheese and pulse ...

Mix the toasted pine nuts into the filling ... Dust very lightly with flour and set aside for at least 30 minutes to dry out slightly. When ready to assemble, dab the dough with melted butter ...

‘Tis the season for cookies, and every day till Christmas, Star journalists are taking turns baking a recipe from the Star’s extensive archives. Follow our holiday baking adventures here on ...

In medium bowl, sift powdered sugar and flour together. Gently stir the sugar mixture into the butter mixture until well combined and there are no lumps. Fold in the chopped pine nuts. Let the mixture ...

Served with pine nut sauce with a hint of mint. Make tikkis of the mixture. Coat them first with a mixture of eggs and refined flour, and then desiccated coconut.