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Ginger, pistachio and white chocolate cookies
( MAKES 24 biscuits )

NZ Woman's Weekly

4.0 / 5 FROM 1

With a gorgeous macaroon-like texture, these light and chewy biscuits are also loaded with flavour and fibre!

125 g	Butter
½ cup	Sugar
½ cup	Flour
1	Egg
½ tsp	Baking powder
1½ cups	Rolled oats, choose large oats
½ cup	Coconut, chips/flakes
¼ cup	Crystalised ginger, chopped
70 g	Pistachio nuts, finely chopped
100 g	White chocolate, melts, melted

Preheat the oven to 175C. Line two oven trays with baking paper.
Cream butter and sugar together for 3-4 minutes until light and fluffy.
Beat in an egg well, then transfer to a large bowl.
Fold in combined sifted flour and baking powder, oats, coconut and ginger.
Shape into walnut sized balls approx 30g, and roll gently in crushed pistachios to give a light, even coating, and flatten shape.
Arrange on trays and bake for 18-20 minutes until pale golden.
Cool completely, then drizzle with melted white chocolate.