Having tried the Marks and Spencer White Chocolate, Cranberry and Pistachio cookies which I can demolish in a matter of minutes, I decided to have a go and try to recreate these cookies and they turned out a success! Best of all they're pretty simple to make and you can replace the pistachios with any other nuts or anything else you'd like.
INGREDIENTS
- 125g Butter
- 100g Soft Brown Sugar
- 100g Caster Sugar
- 1 Egg beaten
- 1 tsp Vanilla Essence
- 225g Self Raising Flour
- 120g Salted Pistachios roughly chopped
- 80g White Chocolate chunks
METHOD
- Pre-heat the oven to 180°c / gas 4
- Cream the butter and sugar until light and fluffy. Add the egg and vanilla
- Sift in the flour then stir in the pistachio and white chocolate chunks
- Roll into walnut sized pieces and place on grease proof paper a few cm's away from each other as they will expand when baking
- For a softer more doughy cookie, bake for 7-8 minutes until the edges are just set and the centre is still soft. For a firmer crispier cookie, bake for around 12 minutes until golden brown and enjoy!
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