In the crazy Summer weather we’ve been having here in Scotland – torrential rain then scorching sun, thunderstorms and humidity – minimal oven time is a necessity when getting my weekly baking fix. These white chocolate, strawberry and pistachio cookies are easy to whip up and quick to bake while delivering a hit of pure Summer flavour: fruity strawberry, creamy white chocolate and rich pistachio. They’re a riff I invented based on the quantities of my staple lemon biscuits, adapted from a Mary Berry recipe. To make them, you will need:
50g caster sugar
150g self-raising flour
50g strawberries, chopped into small pieces
50g white chocolate, chopped
Preheat the oven to 180C/ 160C Fan/ Gas 4. Line two baking trays. Beat the butter and sugar together until light and fluffy.
Add the flour a little at a time, and beat until the mixture starts to come together as a dough (you could also do this by hand, but it’s really quick in a mixer).
Add the chocolate and pistachios, followed carefully by the strawberries.
Working quickly (the more you handle it, the wetter the dough will become) form the dough into balls, about the size of a walnut, and space well apart on the baking trays. Flatten using the back of a fork dipped into a little water and bake for 15 – 20 minutes until golden.
Leave to cool and firm up on the trays (they will be soft when they come out the oven).
What are you baking this weekend?