Buttery, crumbly and packed with flavour, this orange & pistachio cookies recipe has one surprising ingredient… CORN THINS!
Servings
30
Prep time
Cook time
Recipe
DF, GF, V
Ingredients
- 180mL neutral-flavoured oil (eg. grapeseed oil)
- 150g brown sugar
- 3 eggs at room temperature
- 150g packet CORN THINS® Original
- 120g almond meal
- 100g wholemeal gluten-free flour
- 2 tsp baking powder
- 1 tsp vanilla bean paste
- Zest 2 oranges (reserve zested oranges for juice)
- Pinch sea salt
Citrus Glaze - 20g butter, melted
- 100g freshly squeezed orange juice
- 200g icing sugar mixture
- Pistachios, finely chopped, to garnish
Method
- Preheat oven to 160ºC fan-forced and line 2 large trays with baking paper.
- Combine the oil and brown sugar in a mixing bowl using electric beaters or a stand mixer on medium speed for 5 mins. With the mixer running, add the eggs, one at a time, until well combined.
- Blend the CORN THINS® slices in a food processor or blender until a fine crumb. Add to the sugar mixture with the almond meal, flour, baking powder, vanilla paste, orange zest and a pinch of salt.
- Juice one of the reserved oranges and add the juice to the batter, then beat until just combined.
- Scoop the dough into 30 equal portions (using a cookie scoop or tablespoon), roll into balls and space out over the prepared baking trays. Press the tops of the cookies down with the back of a spoon to flatten then bake for 22 mins, swapping the trays around after 11 mins.
- Once golden, remove from the oven and allow to cool completely on the trays.
- Meanwhile, whisk the glaze ingredients together until smooth. Drizzle over the cookies then sprinkle with finely chopped pistachios.
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