Ingredients
Cookie Dough
- 180 grams Cold unsalted butter
- 180 grams Light brown sugar
- 80 grams White caster sugar
- 2 medium Eggs (room temperature)
- 1 tsp Vanilla bean paste
- 200 grams Self-raising flour
- 200 grams Plain flour
- ¾ teaspoon Salt
- 1 teaspoon Cornflour
- 150 grams White chocolate (chopped into chunks)
Pistachio Filling & Decoration
- 200 grams Pistachio cream (keep in the fridge)
- 20-30 grams Pistachio cream (for drizzling)
- 20 grams Unsalted pistachios (finely chopped)
- Icing sugar (for dusting)
Instructions
- Freeze pistachio cream: Line a flat baking tray with greaseproof paper. Drop 10 heaped teaspoons of pistachio cream on the tray, leaving space between each. Cover with clingfilm and freeze for 30 minutes until firm.
- Preheat oven and prepare baking sheet: Preheat the oven to 200°C (fan) / 220°C (conventional). Line a large baking sheet with greaseproof paper.
- Soften butter and combine with sugars: Microwave butter for 10 seconds to soften slightly, then cut into cubes and place in a large mixing bowl with the light brown and caster sugars. Beat until just combined, leaving small flecks of butter visible to avoid over-softening.
- Add eggs and vanilla: Add one whole egg plus one egg yolk, discarding the white. Mix in the vanilla bean paste until combined.
- Mix dry ingredients: In a separate bowl, whisk together self-raising flour, plain flour, salt, and cornflour.
- Form dough: Add the dry ingredients to the butter mixture and gently fold to create a thick cookie dough. Fold in the white chocolate chunks evenly.
- Assemble cookies: Weigh out 100g portions of dough. Flatten each portion into a bowl shape and place a frozen pistachio cream portion in the center. Quickly wrap the dough around the pistachio cream and shape into a ball. Place on the baking tray. Repeat for all dough and cream portions, working efficiently to keep the pistachio filling frozen.
- Bake cookies: Bake 4-5 cookies at a time for 10 minutes until lightly golden on the outside.
- Shape cookies: While still warm, use a large round cutter to gently shape cookies into perfect circles. Leave to cool on the baking sheet for 30 minutes.
- Decorate: Remove pistachio cream lid and microwave the jar for 10 seconds to slightly melt the spread. Drizzle or pipe the melted pistachio cream over the cooled cookies. Sprinkle finely chopped pistachios on top and finish with a dusting of icing sugar.
- Serve and enjoy: Allow any decorations to set slightly and serve these delicious pistachio croissant cookies for a delightful treat.
Notes
- Keep the pistachio cream chilled until ready to freeze and assemble to maintain the filling’s consistency.
- Work quickly when wrapping the dough around the frozen pistachio cream to prevent melting.
- Shaping the cookies while warm helps achieve neat, round edges.
- Adjust baking time if necessary depending on your oven, cookies should be lightly golden but not overbaked.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (per batch)
- Category: Baking
- Method: Baking
- Cuisine: French-inspired
