Pistachio cookies
Chocolate-flecked cookies with pistachios and rice bubbles. Makes 35
Buttery cookies with chopped pistachios, crushed rice bubbles, coconut and a hint of chocolate, each topped with more pistachio. Crunchy outside and tender inside.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the topping
Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan) and grease two baking trays.
Step 2: Beat the 6 ½ oz butter and 2 ⅓ oz caster sugar until light and fluffy.
Step 3: Add the 6 ½ oz self-raising flour, 2 ⅛ oz pistachios, 1 oz rice bubbles, 1 tbsp cocoa powder, 1 tbsp drinking chocolate, ¾ oz desiccated coconut and ½ tsp bicarbonate of soda, with enough 2 tbsp milk to make a soft dough.
Step 4: Roll 2 level teaspoons of mixture at a time into 35 balls. Press 4 oz pistachios on top of each.
Step 5: Place on the trays and flatten slightly.
Step 6: Bake for about 20 minutes until light brown. Cool on a wire rack.
20 min
Nutrition per serving
- Calories
- 295 kcal
- Protein
- 5 g
- Carbs
- 25 g
- Fat
- 21 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pistachio cookies take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.