Ingredients:
80g Kape Pure Pistachio Butter
145g softened vegan butter
80g coconut sugar
1/2 tsp fresh orange zest
280g gluten free flour
30g Kape Pure Activated Pistachios, crushed, for decorating
30g icing sugar for decorating
Method:
Mix pistachio butter and vegan butter together then add the sugar and mix until a smooth paste.
Add the orange zest. Then slowly add the flour and mix until all combined.
Gather into a ball and wrap with cling film and let it set in the fridge for up to 3 hours.
Line your baking paper.
Get a small scoop of cookie dough and roll in the palm of your hand to make a small ball, try to make them all even so they bake evenly and place inch apart.
Bake for 20 minutes until golden.
When they have cooled but still a little warm, lightly dust with icing sugar and leave to set.