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Carob Pistachio Cookies Recipe
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Ingredients: |
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180g butter
1/3 cup castor sugar
1.5 cups plain flour
1 tablespoon dark carob powder
1 cup Rice Bubbles (lightly crushed)
1/4 cup toasted coconut
80g melted carob
1/3 cup chopped pistachio nuts |
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Method:
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Beat butter and sugar in a small bowl
until light and creamy. Stir in sifted flour and carob powder, then
Rice Bubbles and coconut.
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Roll 2 level teaspoons of mixture into a
ball, place onto greased oven tray, flatten slightly. Repeat with
remaining mixture, allowing about 3 cm between cookies.
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Bake in slow oven for about 20 minutes
or until lightly colored. Cool on wire racks. Spread cookies with
carob, sprinkle with pistachio nuts.
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