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In a saucepan over low heat, melt the butter, then tear the filo pastry into small pieces and add to the pan.
Cook on medium heat, stirring until the pastry is crunchy and golden, about 5 minutes. Set aside to cool.
Microwave the pistachio cream for 10-20 seconds, stirring until smooth. Pour over the toasted filo and mix until fully coated. Set aside to cool.
2️⃣ Make the Cookie Dough:
In a large bowl, beat the butter until softened. Add both sugars and mix until the mixture resembles wet sand.
Mix in the eggs one at a time.
In another bowl, whisk the self-raising flour, plain flour, cocoa powder, and salt. Gradually add to the butter mixture to form a thick dough.
Fold in the milk chocolate chips.
3️⃣ Fill and Shape the Cookies:
Line a baking tray with parchment paper.
Scoop large tablespoons of dough, flatten in your palm, add a teaspoon of pistachio filling to the center, and wrap the dough around to form a ball.
Place each dough ball on the tray, cover, and freeze for 90 minutes.
4️⃣ Bake the Cookies:
Preheat the oven to 200°C fan (220°C conventional). Place a baking tray in the oven to heat up for a crispy cookie exterior.
Arrange 4-5 frozen cookies on the hot tray, leaving space between each.
Bake for 12-15 minutes until edges are firm but centers remain soft. Allow cookies to cool on the baking sheet for 15 minutes.
5️⃣ Decorate:
Melt reserved pistachio cream and drizzle over the cookies.
Enjoy these rich, gooey, pistachio-filled treats!
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