INGREDIENTS
200g strawberries, hulled
200g raspberries
100g redcurrants, picked
50g blackberries
6 fresh mint leaves
50g icing sugar
2 tbsp blackcurrant jam
Juice of half a lemon
FOR THE BISCUITS
100g icing sugar
30g plain flour
80g butter
6 tbsp orange juice
75g pistachios, roughly chopped
Makes about 40 biscuits
METHOD
Wash fruit and blend with the mint, sugar, jam and lemon juice.
Sieve to remove seeds or lumps and freeze for 30 minutes.
To make the biscuits: preheat oven to 160°C and line two large oven trays with baking parchment.
Mix the sugar and flour. Melt the butter with the orange juice, cool slightly then mix with the flour/sugar mixture until you have a smooth dough. Stir in the pistachios
Spoon circles ¾ cm wide at least 2cm apart — they will spread a lot.
Cook for 15 minutes. Remove from the oven and cool. Store in an airtight box. Serve with the chilled gazpacho in mini bowls or canape spoons.
