My Nan brought some white chocolate, pistachio and raspberry cookies from our local supermarket round last week and they were demolished before the day was out! Whilst sat reading my book this weekend I really fancied these cookies, so headed straight to the kitchen to make my own. These aren't quite the same, but they're just as yummy!
225g self raising flour
100g rolled oats
1 beaten egg
100g white chocolate, chopped into chunks
40g raspberry buttons (I used these)
50g shelled pistachios, roughly chopped
50g white chocolate for decorating
In a large mixing bowl, rub the butter into the flour using your fingertips until it resembles breadcrumbs. Add the oats, sugar and egg and mix to form a doughy ball. Tip in the chocolate chunks, raspberry buttons and pistachios and knead into the dough until they're evenly distributed. Wrap the dough in clingfilm and leave in the fridge for at least 30 minutes.
Preheat your oven to 180c and lightly grease 2 baking trays. Turn the dough out onto a floured surface and roll out to approx. 5mm thick. Use a cookie cutter to cut out all of your cookies, re-rolling any left over dough until it is all used up, and put them on the baking trays. They do spread a little bit when cooking, so make sure to space them apart. Bake for 12 minutes, or until lightly brown around the edges.
Once baked, move the cookies to a wire wrack and leave to cool. While they are cooling, melt the remaining white chocolate in a microwave and drizzle over the tops of the cookies.