Pistachio Cookies

Prep 15 mins

Cook 10 mins

Makes 12 Cookies

Quick & Easy / Minimal Ingredients

Chewy cookies with an unexpected citrus-like tang from the use of pomegranate molasses (a fruit syrup made from pomegranate juice reduction). These taste surprisingly light considering the use of a thick syrup, and the combination with the slightly salty pistachio kernels is delicious, unique and certainly moreish.

Even the molasses of Pomegranate are high in anti-oxidants (especially vit. C). Equally pistachios contain a fair amount of anti-oxidants; carotenes, vit. E, and polyphenolic compounds. Immune system essentials; copper, iron, zinc, and selenium also feature.



210g plain flour

140g butter

100g pistachio kernels

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100g caster sugar

60g pomegranate molasses

1 vanilla pod, split and seeds scraped

½ tsp baking powder


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Pre-heat your oven to 200c / 180c (Fan) / Gas Mark 6


  1. Line a baking sheet with greaseproof paper and spray with a smidge of cooking oil.
  2. In a small saucepan, melt your butter. Just before it’s completely melted add in the pomegranate molasses to warm through, and combine together.
  3. Transfer the melted ingredients into a large mixing bowl.
  4. Add the vanilla pod seeds and sugar and beat together until combined completely.
  5. Tip in the flour, baking powder, and pistachios and mix thoroughly to create your cookie dough.
  6. At this point I put the bowl in the fridge for 5 mins just to cool slightly. You don’t have to do this but I find it makes the dough easier to shape.
  7. Roll equal shape balls of the dough and space out on the baking sheet, bear in mind they will spread out ever so slightly whilst baking.
  8. Press each ball piece down slightly and now put the baking sheet in the oven for the next 8-10 minutes.
  9. Even if your cookies feel soft & airy to touch, fear not, they will harden as they cool. If you prefer a crunchier biscuit-like texture then leave in the oven for a few minutes longer.


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