errrrr.... perhaps it's not the 'feast' book then..... they are definitely white choc and pistachios as made them before but lost the recipe.
Have you got any of her other books? Thanks so much for looking if not
100g soft unsalted butter
125g caster sugar
100g soft brown sugar
1 teaspoon vanilla extract
1 large egg
150g plain flour
1 teaspoon bicarbonate of soda
100g ground pistachios
125g whole pistachios
125g white chocolate, chopped
2 baking sheets, lined
Preheat oven to 180C/gas mark 4
Cream together the butter and sugars until soft an dlamost moussy. Add the vanilla and the egg, then the flour and bicarb. Don't worry if the mixture looks almost curdled after you've beaten in the egg. When you've got a smooth, thick dough, add the nuts and chocolate and mix to combine.
Pinch off pieces of dough and roll them into walnut-sized balls in your hands. Place these, generously space, onto the baking sheets, and put in the oven for 10-12 minutes, by which time the biscuits should be a pale gold, with a darker gold around the edges.
Leave to set for a couple of minutes on the baking sheets before transferring to a wire rack to cool.
Dunno but i just stick 'em in the food processor .
Ok since we are talking domestic goddesses here, anyone got a similarly fabulous recipe for double choc chip cookies? You know, the ones that are chewy in the middle and crispy on the edges (well in fact, just like the choc and pistachio ones really!)???