Choc-ras-tashio cookies
I will go to my grave with the following stance: these are the cookies my friends will try to steal from me for bake sales. Their kids will want me to make this for them. So here is the recipe, let me know if you cook it and agree that these are amazing!
Ingredients
100g pistachios
110g unsalted butter, softened
200g light brown soft sugar
1 large egg
1 tsp vanilla extract
250g plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
½ tsp fine salt
100g frozen raspberries
1 orange (scrubbed), zest
100g white chocolate, roughly chopped
Instructions
Toast the pistachios in a dry frying pan for 2-3 minutes, until fragrant.
Set aside to cool, then finely chop.
In a large bowl, use electric beaters to mix the butter and sugar together until creamy.
Add the egg and vanilla and beat it all together.
In another bowl, combine the flour, bicarbonate of soda, baking powder and salt.
Stir into the egg mixture.
Add the raspberries, orange zest, chocolate and most of the pistachios (reserve a handful); gently mix until just combined (keeping the raspberries as intact as possible).
Cover the bowl and chill in the fridge for 30 minutes.
Preheat the oven to 350 F.
Line 2 baking trays with parchment.
Take a 60g portion of the mixture and shape it into a ball; put on a prepared baking tray and flatten with your hand.
Repeat with the remaining dough, leaving space for the cookies to spread. Sprinkle over the reserved pistachios.
Bake for 15-20 minutes until golden, then leave them on the tray for 2 minutes before carefully transferring to a cooling rack to cool completely.
