Well, I call them nibbles. They are in actual fact, cookies. While I chuck in a handful of chocolate chips and pistachio in this recipe, you may want to experiment with chopped dates. Or your favourite nuts, some other dried fruits or anything else you can think of that might taste yummy in a cookie.
This recipe makes about 50 small cookies or about 25 bigger ones.
- 125g unsalted butter, softened
- 50g caster sugar
- 125g brown sugar
- 1 egg
- 1 tsp vanilla essence
- 1 tbsp milk
- 250g plain flour
- 1 tsp baking soda
- 1 tsp salt
- 75g chocolate chips
- 50g pistachio nuts, coarsely chopped
1. First of all, preheat oven to 180C. In a bowl, sift together the dry mix of flour, baking soda and salt.
2. Then, in an electric mixer, using paddle attachment, cream butter and sugar till light and fluffy. To the fluffy butter and sugar mix, add egg. Mix well and scrape sides of bowl with spatula if necessary.
3. At low speed, add the dry mix into creamed mixture till it all combines together. Do not over-handle the dough. If mixture is still slightly wet, add in a little extra flour.
4. At this point, many different cookies can be created.
5. For this recipe, divide dough evenly into two and keep half of it wrapped, in the fridge or freezer.
6. For the other half, you toss in chocolate chips and pistachio nuts.
7. Mix through and form 2cm round balls or a big cookie of 4cm round balls. For the 2cm balls, slightly flatten top before baking. For the big cookies, place dough between two sheets of parchment paper.
8. Roll to 0.5cm thickness. Then using a desired mould, cut to shape. Place cookies on paper-lined baking tray at least 2.5cm apart.
9. And bake for 10-12 minutes or until golden brown. Set baking tray on rack to cool completely. When cooled, store in airtight containers.