These chewy, soft pistachio butter cookies are easy to make, and stuffed with white and dark chocolate chips. You can purchase pistachio butter, but I've been enjoying making my own nut butters recently, so I'll share how I made it Pistachio Butter … | By Bethany's Vegan Kitchen on 17/08/2024 | These chewy, soft pistachio butter cookies are easy to make, and stuffed with white and dark chocolate chips. You can purchase pistachio butter, but I've been enjoying making my own nut butters recently, so I'll share how I made it Pistachio Butter You'll need: - 400g roasted pistachios in their shells
Method: - Start by shelling the pistachios. Once they've been shelled, place them onto a tea towel then rub them to remove the skins
- Next, place the nuts into a high speed blender. Pulse blend until the nuts resemble flour, then carry on blending until the nuts resemble a dough, finally carry on blending until the pistachio butter is smooth
Serves: 6-8 cookies Cook time; 10 minutes You'll need: - 150g pistachio butter
- 90g syrup, I used golden syrup
- 100g plain, all purpose flour
- 50g white chocolate chips
- 50g dark chocolate chips
- A pinch of salt
Method: - Start by adding the pistachio butter and syrup into a bowl, mix them together until they're well combined
- Next, add in the flour and mix it through the pistachio butter and syrup mixture
- Now add in the chocolate chips and season with a pinch of salt, mix everything together until it's well combined
- At this point I find it easier to use my hands to gather the dough into one large ball
- Split the dough into 6-8 equal sized pieces, roll each piece into a small ball, then squash it flat between the palms of your hands. They won't spread in the oven, so you'll need to shape them appropriately beforehand
- Bake the cookies at 180°C/160°C fan-assisted for 8-10 minutes
- Leave the cookies to cool for five minutes before transferring them to a cooling rack
| | | | You can also reply to this email to leave a comment. | | | | |
No comments:
Post a Comment