Pistachio Oat Cookies
Crushed pistachios and oats are added, then chilled until firm, sliced, and baked into crisp, fragrant cookies.
Ingredients
Butter
120 g
Caster sugar
180 g
Egg yolk
1
Milk essence
1 tsp
Self-raising flour (sifted)
200 g
Baking soda
1/4 tsp
Crushed oats
50 g
Pistachios (chopped)
70 g
Instructions
1
Step 1
Beat the butter and caster sugar together until light and fluffy.
2
Step 2
Add the egg yolk and milk essence, and mix well into a smooth paste.
3
Step 3
Fold in the sifted self-raising flour and baking soda, then mix in the pistachios and crushed oats until a dough forms.
4
Step 4
Shape the dough by hand into a square log, wrap it well, and refrigerate for 3 hours.
5
Step 5
Slice the chilled dough into thin pieces, arrange on a tray, and bake in a preheated oven at 180°C for about 15-20 minutes.
