Preparation time: ±40
Servings: 16 cookies
Ingredients:
- 150 g margarine (or butter, at room temperature)
- 100 g light brown sugar
- 50 g granulated sugar
- 2 eggs or egg substitute
- 300 g flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 100 g unsalted pistachios
- 100 g white chocolate, roughly chopped
- 1 jar La Vida Vegan matcha spread
Instructions:
- Preheat the oven to 210°C and line a baking tray with parchment paper.
- Mix the margarine with the light brown sugar and granulated sugar until light and fluffy.
- Add the eggs one at a time and mix well.
- Finely grind half of the pistachios.
- In a separate bowl, mix the flour, cornstarch, baking powder, baking soda, and ground pistachios.
- Add the dry ingredients to the wet mixture and mix into a firm dough.
- Fold in the white chocolate and the roughly chopped pistachios.
- Use an ice cream scoop to portion equal balls of dough and place them on the baking tray, leaving enough space between them.
- Gently flatten the dough balls.
- Make a small well in the center and add a spoonful of La Vida Vegan matcha spread.
- Cover with a second layer of dough and seal lightly.
- Bake the cookies for ±10 minutes at 180°C, until the edges are golden brown while the centers remain soft.
