Carob Pistachio Cookies Recipe

Carob Pistachio Cookies Recipe


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


  • Beat butter and sugar in a small bowl until light and creamy. Stir in sifted flour and carob powder, then Rice Bubbles and coconut.

  • 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.

  • 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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