Pistachio & Blueberry Cookies
PREPARATION:
Preheat the oven to 190ºC. Line two baking sheets with greaseproof paper.
In a bowl, beat the butter, Hermesetas Granulated and vanilla extract together until softened. Mix in the eggs, oats, flour, nuts and berries to form a stiff paste. Divide the mixture into 12, shape each into a cookie and place, spaced apart, on the lined baking sheet.
Bake for 20 minutes, until crisp and golden. Remove from the oven and cool on a wire rack. Dust with Hermesetas Granulated.
Pistachio and blueberries make these crispy cookies a healthy treat for all the family. For low calorie sweetness, we use sweetener instead of sugar.
General information
Ingredients
Unsalted butter, softened
150 g
Hermesetas Granulated
5 tbsp
Vanilla extract
2 tsp
Eggs, beaten
2
Rolled oats
100 g
Plain flour, sieved
175 g
Pistachio nuts, finely chopped
50 g
Dried blueberries
150 g
Hermesetas Granulated to dust
Nutritional information
Recipe:
Portion:
kJ
12516
1043
kcal
2988
249
Carbohydrates g
300
25
Fat g
168
14
