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Home > Recipes > Ginger, pistachio and white chocolate cookies

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

Jo Wilcox

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.0 / 5 FROM 1

Ginger, pistachio and white chocolate cookies

4.0 / 5 FROM 1

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

  1. Preheat the oven to 175C. Line two oven trays with baking paper.
  2. Cream butter and sugar together for 3-4 minutes until light and fluffy. 
  3. Beat in an egg well, then transfer to a large bowl.
  4. Fold in combined sifted flour and baking powder, oats, coconut and ginger.
  5. Shape into walnut sized balls approx 30g, and roll gently in crushed pistachios to give a light, even coating, and flatten shape.
  6. Arrange on trays and bake for 18-20 minutes until pale golden. 
  7. Cool completely, then drizzle with melted white chocolate.
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http://www.bite.co.nz/recipe/9775/Ginger-pistachio-and-white-chocolate-cookies/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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