If you’ve been around these parts for a while, you may have noticed I have a particular fondness for Turkish delight… and cookies! When you know you know, right? 😂 I was looking for any excuse to get baking this week as I’m obsessed with our brand new PINK baking mats! Silicone baking mats have been a staple alyce alexandra offering for over eight years now because they are just so versatile, going from roasting our veggies the oven, to wrapping our pastry in the fridge and setting our chocolate coated ice creams in the freezer. We even use them as bowl covers when soaking or proving out on the bench or storing leftovers in the fridge. They get a run most days here in the office! And because they’re made from 100% food-grade silicone they’re naturally non-stick (no coatings!) and they’re fibreglass free meaning they’ll last a lifetime 🤗. For the last few years they’ve been available in our signature grey, but this year we thought it would be fun to also offer them in our signature pink - the same pink as our silicone spatulas, dariole moulds, ice cream moulds and linen aprons! We’ve even bundled some of these pink goodies together at a discount (select from the drop down menu on the product page - click here to check it out). But I digress…. back to the cookies! They’re pretty decadent - sweet and floral thanks to the Turkish delight, subtlety flavoured thanks to the pistachios, crunchy around the edges and chewy in the middle…. cookie perfection. And coincidently, if dairy is off the menu for you, I may just be your new best friend. Enjoy x
Got a Thermomix or thermo cooker? Click here for the thermie recipe!
Makes 18
+ vegetarian
+ dairy free
+ nut free (option)
+ soy free
Ingredients
2 free-range eggs
150g caster sugar
100g brown sugar
120g light-flavoured extra-virgin olive oil or macadamia oil
350g plain flour
1 tsp baking powder
100g shelled pistachio nuts*
100g Turkish delight, roughly chopped
Method
- Preheat oven to 170°C.
- In a large mixing bowl, whisk eggs, caster sugar, brown sugar and oil together for 1 minute.
- Add flour, baking powder, pistachio nuts and Turkish delight, fold through using a spatula until all combined and no more loose flour remains.
- Line two baking trays with silicone baking mats. Roll mixture into golf ball sized balls and press down to flatten slightly. Place on lined tray 5cm apart. Bake for 15 - 20 minutes, or until cookies just begin to colour on the edges. Allow to cool on baking tray.
Enjoy with a cup of tea!
*for a nut-free option, omit pistachio nuts and use olive oil
