This quick and easy cookie dough can be customised with your favourite inclusions! Simply slice, bake and gift (or keep a roll ready to go for those cookie cravings).

10 min + chill
20 min


  1. 250g unsalted butter, softened
  2. 1 cup (150g) icing sugar
  3. 2 tsp Queen Organic Vanilla Bean Paste
  4. ½ tsp Queen Natural Rosewater Flavouring
  5. 2 ¼ cups (340g) plain flour, sifted
  6. ¼ cup (40g) rice flour, sifted
  7. 1/4 tsp salt
  8. ¾ cup pistachios, chopped
  9. 100g white chocolate, melted
  10. ¼ cup pistachios, chopped


  1. Step 1

    Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat butter, sugar, Vanilla Bean Paste and Rosewater Flavouring in the bowl of a stand mixer fitted with the paddle attachment until pale and fluffy.

  2. Step 2

    Add sifted flours, salt and mix on low to form a dough, then fold through pistachios. Roll into a 5cm diameter log, wrap in cling wrap and chill for 1.5-2 hours until firm enough to slice.

  3. Step 3

    Slice each log into 8-10mm thick pieces, place onto prepared baking trays. Bake for 20-25 minutes until pale golden, allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.

  4. Step 4

    Dip cooled cookies in melted chocolate, then place on a sheet of baking paper. Sprinkle cookies with chopped pistachios. Chill until set.

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