Spiced Wholemeal Pistachio Cookies

by Leanne Townsend April 16, 2025

These aromatic spiced cookies are tender and crumbly on the inside, with a lovely crispy exterior. The wholemeal YQ wheat flour lends a rich, nutty texture that perfectly complements the crunch of the pistachios. If you can’t get hold of ground hogweed seeds (known as Golpar in Middle Eastern stores) you can replace it with ground ginger. Easy to prepare, these cookies are the ideal treat to enjoy with your afternoon tea or coffee!

Makes 18 cookies

Ingredients

210g YQ Wheat Flour, Stoneground, Wholemeal
¾ tsp Baking Powder
Pinch of Salt
¾ tsp Ground Cardamom
1 tbsp Ground Hogweed Seeds (or replace with ¾ tsp of ground ginger)
105g Softened butter
105g Golden Caster Sugar
40g Chopped Salted Pistachios, plus more to decorate

Method

Heat the oven to 190C/170C fan. Line two large baking trays with baking parchment.
In a large bowl, combine the YQ wheat flour, baking powder, spice powders, chopped pistachios and salt.
In a separate bowl, combine the softened butter and caster sugar, whisking until fluffy.
Add this to the dry ingredients, mixing to create a dough. If it’s too dry, add a teaspoon of water at a time until you have a dough-like consistency.
Divide into 18 balls and arrange on the two baking trays. Bake in the oven for 15 minutes (or until they are slightly golden).
Cool completely so that the cookies have firmed up before serving.

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