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Barossa Valley Washington Washrind with Quince and Pistachio Biscuits

Makes 12 approximately


  • 75g Australian butter, softened
  • ½ cup brown sugar
  • pinch salt
  • 1 egg
  • 200g quince paste, cut into 5mm cubes
  • ½ cup pistachio kernels, roughly chopped
  • 150g wholemeal plain flour
  • 1 x 200g wheel Barossa Valley Washington Washrind, for serving
Download Recipe (PDF)


  1. Beat butter, sugar and salt until light and creamy. Add egg and beat until light and fluffy. Fold in quince paste, pistachio kernels and flour until well combined.
  2. Place tablespoonfuls of mixture onto a baking paper lined tray, flatten slightly with wet fingers, bake at 180°C for 15 minutes or until golden. Stand for 2 minutes before transferring to a wire rack to cool. Serve biscuits with Barossa Valley Washington Washrind.


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