Pistachio Cookies

Name: Pistachio Cookies
Yield: 8 cookies
Cuisine: Oats

A balanced diet is a cookie in each hand!

Cooking Time 45 minutes

Skill Level Medium

Serves 8 cookies

Preparation Time 30 minutes

Ingredients

PISTACHIO KATAIFI FILLING
170g Kataifi pastry
20g melted butter
5 heaped tbsp pistachio cream
Pinch of salt

COOKIE DOUGH
155g cold unsalted butter cut into small cubes
120g light soft brown sugar
60g caster Sugar
2 tbsp tahini
2 tbsp vanilla bean paste
1.5 tsp salt
1 large egg

45g Mornflake Superfast Creamy Oats blended
135g plain flour
1/2 teaspoon bicarb
200g milk chocolate chunks, plus 100g for dipping
170g roasted pistachio nuts without the shell (if not roasted, roast them at 170C fan for 10 minutes)

Shop the ingredients

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Add to cart £11.40

Method

Preheat your oven to 170°C.
To prepare the filling, cut the Kataifi pastry into 1 cm pieces. Arrange them on a baking tray, drizzle with melted butter, and bake for 30 to 35 minutes until golden and crisp, shaking the tray halfway through.
Remove half of the pastry pieces and set them aside. Place the remaining pastry in a bowl, add the pistachio cream and a pinch of salt, and mix until smooth. You can either freeze this mixture in the bowl or create 8-10 small mounds on baking paper and freeze them.
While the pastry is baking, start the cookie dough: whisk the butter and sugars together until smooth. Then add the vanilla and tahini and whisk again. Then add the egg and whisk until combined.
In a separate bowl, whisk together the flours, salt, and baking soda. Add this dry mixture to the cookie batter and mix until just combined, being careful not to overmix.
Fold in the chocolate chunks, a handful of the excess Kataifi pieces and pistachios until evenly distributed.
Cover the cookie dough and chill it in the fridge for one hour or overnight.
Once chilled, divide the dough into eight portions and roll each into a ball. Flatten each ball, place a piece of the frozen pistachio filling in the centre, and seal the dough around it. Roll the dough ball in the remaining Kataifi pastry pieces, ensuring all sides are well-coated.
Bake the cookies at 170°C for 15-20 minutes.
Once cooked, transfer to a wire rack to cool completely.
Once the cookies are completely cool, melt the remaining milk chocolate and dip the cookies flat side down into the chocolate, wiping off any excess. Sprinkle with additional pistachios, Kataifi pastry and flaky salt. Set the cookies in the fridge or freezer until the chocolate hardens.

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