Pistachio Rustic Cookies
Yesterday evening, as soon as I got back home, I realized I had nothing left for my following morning breakfast! That’s awful, I know…But, we always have a finger in the pie, so let’s not make a big deal 
, a quick check of the cupboard… and let’s get it started!
I have decided to make a kind of perfect dunking rustic cookies. A nice cup of rice milk with one of these massive biscuit, and you are ready to start your day! They are delicious, simple and healthy, what more could you ask for?
Ingredients:
3/4 cup of spelt flour
6-7 tablespoons of cane sugar
4 tablespoons of dark chocolate powder
2 tablespoons of corn starch
1/2 tablespoon of cream of tartar
2 tablespoons of margarine
2 small cups of salt-free pistachios
1 teaspoon of salt
Method:
To start you need to blend dry ingredients all together in a medium sized bowl. Let the margarine become a bit softer and add it to the mixture, then add the rice milk little by little. At this point, you can start to knead, so to obtain a big ball. In case your mixture appears too hard, you can add some milk to make it softer, as it has to like a short pastry; once you got it you can wrap it in a towel and put it in the fridge for at least 15 minutes. In the meanwhile, you can roughly chop the pistachios and turn on the oven at 180 C. When the pastry is cold you can roll it out, leaving it quite thick. I made 10 cookies in total. You can cut them using something round or a biscuit cutter to give them the perfect shape, working on the borders. Once cookies are ready to be baked, you have to brush them with some rice milk and add the pistachios mixture on the top. Leave them in the oven for about 15 minutes, them you can keep them in a tupperware: they will taste even better after one day!
Chef: Rossella from VeganBlog
Thes is the kind of cookies I LOVE!!! Well done and thanks for sharing
Me wants cookies!!!
Cookie monster-proof cookies
!