NZ Woman's Weekly

Ginger, pistachio & white chocolate cookies

Ginger, pistachio & white chocolate cookies
  • Meal Type


With a gorgeous macaroon-like texture, these light and chewy biscuits are also loaded with flavour and fibre! Experiment with dried fruits instead of ginger: apricots, cranberries, etc. Almonds are another nut option.

Makes approx 24

  • 125g butter
  • ½ cup sugar
  • 1 egg
  • ½ cup flour
  • ½ tsp baking powder
  • 1½ cups large oats
  • ½ cup coconut chips/flakes
  • ¼ cup crystal ginger, chopped
  • 70g pistachios, finely chopped
  • 100g white chocolate melts, melted

1 Preheat the oven to 175oC. Line two oven trays with baking paper.

2 Cream butter and sugar together for 3-4 minutes until light and fluffy. Beat in an egg well, then transfer to a large bowl. Fold in combined sifted flour and baking powder, oats, coconut and ginger.

3 Shape into walnut-sized balls approx 30g, and roll gently in crushed pistachios to give a light, even coating, and flatten shape. Arrange on trays and bake for 18-20 minutes until pale golden. Cool completely, then drizzle with melted white chocolate.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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One Response to “Ginger, pistachio & white chocolate cookies”

  1. The Rural Sep 17 2013, 11:57am

    Yum those cookies look delicious! I love anything with pistachios.


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