Prep 15 mins
Cooking 10 mins
Makes 30 biscuits
Preheat oven to 180oC.
Combine the flour, corn flour, cocoa powder and baking soda in a large bowl.
With an electric mixer, beat together the butter and sugar. Then gradually add in the milk until combined.
Add the flour mixture 1⁄2 at a time to the butter mixture until all is combined.
Fold in the chopped pistachios.
Roll out your cookies and place on a lined baking tray – you can make these as big or little as you like.
Bake for 10 minutes checking along the way. For gooey cookies check at 8 minutes.
Once the cookies have cooled completely on a wire rack, melt the dark chocolate and drizzle over the top.
For added crunch sprinkle the cookies with extra crushed pistachios.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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