Palest green, deep pink and dusty white. These feel special enough to serve with fancy ice cream as a dessert, but still easy enough to scoff alongside an 11am cup of tea.
- 200g shelled (unsalted) pistachios
- 110g caster sugar
- 70g rolled oats
- ¼ tsp baking powder
- Pinch of sea salt
- 20 glace cherries
- Icing sugar
- Heat the oven to 180C fan (200C) and line a baking tray
- Put the pistachios and oats in a food processor and pulse to a fine mealy texture
- Put in a bowl with the sugar, baking powder and salt, then add 35ml water and mix until it comes together into a soft dough
- Rest the sticky ball in the bowl for 10 mins to firm up and put some icing sugar in a lipped tray or a wide bowl
- Divide into 20 pieces and roll into balls. Flatten slightly in your hands and re-form the ball around a cherry. Work the dough so no cherry shows. This is easier if you hands are slightly wet
- Pop the balls into the icing sugar as you make them, then roll them through the sugar until completely coated
- Place on the lined baking tray and bake for 8-10 mins, until they start to crack and turn golden around the edges
- Cool on a wire rack and serve or store
Sophie cooks 