Slice and bake cookies! These have such a nice balance between being a crumbly "biscuit" and a soft cookie, and with the divine combo that is pistachio and choc chip these are sure to win over anyone who tries them. As always, if you give them a go tag me @mealsbymiri on Instagram so I can see your creations!
Ingredients
200g flour
20g cornstarch
0.5 tsp kosher salt
140g vegan butter
60g sugar
60g brown sugar
1tsp baking powder
40g pistachios
80g dairy free chocolate
Method
Start by creaming your butter and sugars in a bowl. Add the cornstarch, baking powder and flour and mix to combine. Then, chop your pistachios and chocolate and add it to the batter. Mix again until incorporated before transferring the mix to a clean surface and rolling into a log about 5-7cm in diameters (or however wide you want your cookies to be, cooking times may vary for larger/smaller cookies).
Wrap in plastic wrap (or any reusable alternative you may have) and cool in the fridge for 2 hours. Unwrap the dough, slice your cookies into about 10 equal slices, space them out evenly on a tray lined with parchment paper and bake at 175 degrees for about 15 minutes. Leave to cool for a few minutes on the tray before transferring to a wire rack to cool completely.
Quick tips:
- The finer you chop your nuts and chocolate, the easier it is to slice the cookies evenly, however you do want some texture in the cookie as well so try to find a balance that you're happy with.
- The dough may be a bit crumbly when slicing - but don't panic! Feel free to pat the cookies down evenly and just stick on any loose bits that fall off during the slicing process before you bake them.
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