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

With a gorgeous macaroon-like texture, these light and chewy biscuits are also loaded with flavour and fibre!
Ingredients
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 |
Directions
- 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.
http://www.bite.co.nz/recipe/9775/Ginger-pistachio-and-white-chocolate-cookies/
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