It’s been a long time since my last proper post, so I’m sneaking back into the blogosphere with this quick recipe for Pistachio cookies! A couple of years ago, I received a lovely cookie cookbook from my very bestest friend C, which I never got around to using. I was flicking through the pages last Sunday looking for a bit of inspiration as my baking mojo had upped and left me late last year and I wanted to get into the swing of things.
I settled for a recipe for pistachio and almond cookies, followed the recipe to the letter and it was a disaster. Following a lot of annoyed tweets, I got some great advice from the lovely @Katzwizkaz (her blog has a new name by the way and can be found here) and decided to call it a night. The next day, I started afresh. With a different book! This time I went with Rachel Allen’s recipe for Coffee and Hazelnut cookies which I adapted to contain pistachios and I was relieved to discover that they worked and more importantly, they were rather tasty too!
I’m not sure how long they will keep, but I stored mine in an airtight jar and three days in they are still crunchy.
100g plain flour
1tsp baking powder
1/2 tsp bicarbonate of soda
50g soft light brown sugar
50g pistachios (chopped)
2tbsp golden syrup
Preheat the oven to 180c
Sift the flour, baking powder and bicarbonate of soda into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and half the pistachios.
Add the golden syrup and bring together to form a dough. The mixture will be quite crumbly but will easily press together.
Divide into 12 equal sized pieces and roll each one into a neat ball.
Arrange the dough balls, spaced apart, on the baking sheet and flatten slightly. Sprinkle the remaining pistachios over the tops.
Bake in the oven for 12-15 minutes or until slightly golden.
The cookies will be soft when they come out of the oven first so leave for 3-4 minutes before removing (carefully!) to cool completely on a wire rack.