Pistachio & Almond Porridge Biscuits

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You thought I’d stopped blogging, didn’t you? I actually thought I wouldn’t be able to anymore but I’m trying to set aside a bit of time. So what on earth have I been up to then?! Well, KB.eats cakes are now being sold in two cafes in Dalston/Hackney. Cooper & Wolf, Chatsworth Road E5, have 2 loaves delivered 4 times a week and Reilly Rocket, Kingsland Road E8, get some treats every weekend. As you can imagine I now spend a whole lot of time baking! As well as that I am working two other jobs!
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I really want to continue blogging though. I miss taking photos and I really miss coming up with new recipes. But anyway I’m still here, and I’m still baking. I’m baking loads of loaves. Loaves of loaves. Check out my instagram why don’t you ? https://www.instagram.com/kb.eats/. I have definitely developed a “style”.
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Last time I was home I planned to do a real complicated recipe but all I wanted to do is watch Harry Potter. Sky had a whole film channel dedicated to Harry Potter. AMAZING. I have just finished relistening to all the audiobooks so I really wanted to watch the films. Anyway, it was bake all day or wake up late and watch the Half Blood Prince. I chose the later. However, my Mum was planning on making these biscuits and she’d already chopped the nuts so I thought I’d sneak a bit of baking into my day. Wow, what a great story.



Porridge biscuits is what we call these. You might call them oat biscuits. You oat to call them porridge biscuits though. I think they might be my favourite ever tea dunking biscuits. They’ve got a bit of a bite to them but then are soft on the inside and have crunchy flecks of pistachio and almond running through. Oh and there’s cardamom. Always cardamom. Oh yeah, they’re eggless too!

Serves: 18
Prep Time: 15 mins
Cooking Time: 10-12 mins
Difficulty: 1.5 /5

Mixing bowl
Baking tray x 2 (lined)

125g unsalted butter (softened)
125g golden caster sugar
12g plain flour
½tsp bicarbonate of soda
125g rolled oats
1tsp cardamom
75g pistachios (chopped)
75g almonds (chopped)
75g desiccated coconut
4-5tbsp milk


  1. Preheat oven to 180c/160c fan/gas 6
  2. Cream together butter and sugar until light and fluffy.
  3. Fold the flour, bicarbonate of soda, oats, cardamom, pistachios, almonds and coconut.
  4. Continue mixing, adding the milk one tablespoon at a time (you might not need it all) until ingredients come together to form a soft dough.
  5. Roll into walnut sized balls, space a few centimetres apart and flatten slightly with the back of a fork.
  6. Bake for 10-12mins until golden brown.


It’s Beirut weather…

KB x

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