24/08/2026
Persian-Inspired Pistachio, White Chocolate & Cardamom Cookies
These beautiful cookies combine the delicate floral flavour of rose water, the warmth of cardamom, creamy white chocolate and crunchy pistachios. A lovely treat with a cup of tea or coffee!
Ingredients:
• 250g butter, softened
• 200g light brown sugar
• 100g castor sugar
• 1 tsp vanilla essence
• ½ tsp rose water
• 2 tsp ground cardamom
• 3 egg yolks
• 350g plain flour
• 1 tsp baking soda
• 200g white chocolate chips
• 100g pistachios, roughly chopped
• Icing sugar, for dusting (optional)
Method:
• Preheat the oven to 180°C. Line a baking tray with baking paper.
• In a large mixing bowl, beat together the softened butter, brown sugar, castor sugar, vanilla, rose water and cardamom until well combined and creamy.
• Add the egg yolks and mix well.
• Add the flour and baking soda and mix until a soft cookie dough forms.
• Gently stir the white chocolate chips through the dough.
• Roll the dough into balls and place them on the prepared baking tray, leaving plenty of space between each cookie as they will spread during baking.
• Gently flatten each ball with the palm of your hand.
• Sprinkle the chopped pistachios over each cookie, gently pressing them into the dough so they stick.
• For thicker, chewier cookies: place the tray of prepared cookies in the freezer for about 1 hour.
• Remove the tray from the freezer and allow the cookies to sit for a few minutes while the oven comes back to temperature.
• Bake for 15–18 minutes, or until the edges are golden brown.
• The cookies will still be soft in the centre when they come out of the oven — don't overbake them! They will continue to cook and firm up as they cool.
• Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack.
• If desired, dust lightly with icing sugar before serving.
