Ingredients (Makes 14 small cookies)
1 ¼ cup of all-purpose flour
1/3 cup of sugar
100g of unsalted butter, softened
Zest of 1 lemon
1/2 cup of pistachios, roughly chopped
50g of good quality white chocolate, roughly chopped (I used Lindt)
1 tsp vanilla bean powder
2 teaspoons of ground cardamom
1/2 teaspoon of salt
1-Pre-heat your oven to 175°C.
2-Line two baking trays with parchment paper and set aside.
3-In a large bowl, cream the butter and sugar together. Fold in all the other ingredients until just combined.
4-Form a ball with the dough and place it onto a floured surface. Roll the dough out using a rolling pin until it’s about 0,7 cm thick, then cut the dough into 5 cm rounds using a cookie cutter or a drinking glass (or even a mug!)
5-Place the cookie rounds onto the pre-lined baking trays.
6-Bake in the oven for about 8 minutes (or until pale golden).
7-Let the cookies cool for about 3 min before placing them on a wire rack. Enjoy while still warm, with a cup of green tea!
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