BOURBON AND BLUEBERRIES: Biscuits with white chocolate and pistachios

These simple biscuits are ideal for afternoon coffee or tea. They are ready very quickly, and the ingredients are mostly all at home. Instead of white chocolate and pistachios feel free to put something of your choice - I often put dark chocolate and hazelnuts, almonds or walnuts will go well with it. But still, this combination of white chocolate and pistachios is my favorite! 

INGREDIENTS:

• 80 grams of vegan butter at room temperature
• 55 grams of white sugar
• 55 grams of brown sugar
• 140 grams of flour
• 30 ml of vegetable milk
• 1 tablespoon starch
• Half a teaspoon of baking soda
• Half a teaspoon of baking powder
• 40 grams of pistachios, unsalted and finely chopped
• 80 grams of white chocolate, cut into very small pieces
• A little vanilla extract 
• A pinch of salt
• A pinch of cardamom

PROCEDURE:

Preheat oven to 180 degrees. 

Beat the butter (at room temperature) with a mixer with white and brown sugar, about a minute. Add the milk and mix for a few more seconds. 

Now add half the flour, starch, baking soda, baking powder, a pinch of salt, cardamom, and vanilla, then mix by hand and lightly add the rest of the flour while stirring. Be careful not to mix too much, as soon as everything is combined into a homogeneous mixture you are done. The mixture should be sticky. Add the pieces of chocolate and pistachios and stir once more. 

Shape 10-12 balls into a baking dish and flatten them lightly with a spoon to get the shape of a biscuit. Optionally, now place some more chocolate on top of each cookie. 

Leave space between each cookie, because it will expand when baked. 

Bake for 11 minutes, remove and leave for a minimum of 10 minutes to cool before removing from the pan.