A saffron, pistachio & white chocolate cookie

Saffron, pistachio & white chocolate cookies

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(1 ratings)

Prep: 15 mins Cook: 20 mins Plus chilling


Makes 12-15 cookies

Add saffron to your cookie dough and you'll be bang on trend. Pistachio and white chocolate are great additions too. One biscuit just won't be enough...

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per biscuit (15)

  • kcal352
  • fat20g
  • saturates11g
  • carbs37g
  • sugars21g
  • fibre1g
  • protein5g
  • salt0.4g


  • 30ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • big pinch saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 220g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g golden caster sugar
  • 100g light brown soft sugar
  • 300g plain flour
  • 1⁄2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 100g pistachios, roughly chopped


  1. Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy – this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine – be careful not to over mix it.

  2. Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill – leave it overnight if you have time.

  3. When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.

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