John Myers
Ingredients for 1 servings:
- 100 g pistachios
- 150 g white chocolate coating
- 150 g butter, soft
- 150 g sugar
- 250 g flour
- 3 limes, untreated (grated peel)
- 2 tbsp rum, brown
- 1 egg(s)
- ½ tsp salt
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Christmas cookies
First, roughly chop the chocolate coating and pistachios. Then, cream together the butter, sugar, and salt. Beat with a mixer on high for about 5 minutes. Now add the egg and mix until the mixture is thickened. Add the flour and lime zest one after the other. Gradually stir the rum, chocolate coating, and pistachios into the batter. Line a baking tray with baking paper. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) top/bottom heat (160 degrees Celsius fan-assisted). Use a teaspoon to place walnut-sized heaps onto the baking tray. Leave a space (about 4-5 cm) between the cookies, as they tend to spread. Bake the cookies for 8-10 minutes until golden brown and let them cool on a wire rack. Layer the cooled cookies in tins, placing a sheet of parchment paper between the layers. They will keep for about 3-4 weeks if stored in a cool, dry place.
Facebook Comments