• Serves

    0

    Makes 15 cookies

  • Cook Time

    00 h 35 m

Ingredients

  • 100 gm flour
  • 80 gm butter
  • 50 gm castor sugar
  • 50 gm pistachio, chopped
  • 30 gm white chocolate, chopped
  • ½ tsp turmeric powder

Preparation

  1. In a bowl, add butter and turmeric powder, and start whisking.
  2. Add castor sugar and cream it for 2 to 3 minutes.
  3. Fold in the flour using a spatula.
  4. Toss in chopped white chocolate, mixing well.
  5. Transfer the dough onto a cling wrap and shape it like a log.
  6. Freeze for at least 30 minutes.
  7. Cut slices and roll in chopped pistachios. Place them on a silicon mat.
  8. Bake in a preheated oven at 180°C for 15 to 18 minutes.
Written by

Pooja Dhingra

Pooja Dhingra, the head chef and founder of Le15 Patisserie, is Scroll Food’s Chef of the Month for November. Armed with a degree in hospitality from Cesar Ritz Colleges, Switzerland, and a Patisserie Diploma from Le Cordon Bleu, Chef Pooja returned home with the single goal of creating Parisian-style culinary experiences in India. Her success with Le15 Patisserie earned her the sobriquet ‘Macaron Queen of India’. Chef Pooja has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to young women. She was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.

See more by Pooja Dhingra