Start by making the pistachio filling:

• Place the butter in a large saucepan and melt over low heat.
  1 teaspoon Unsalted butter
• Use your hands to tear the filo pastry into small pieces and place in the saucepan.
  2 Filo pastry sheets (75 grams)
• With the heat on medium, use a spatula or wooden spoon to move the filo around until crunchy, golden and toasted. This can take at least 5 minutes. Remove from the heat and tip into a bowl.
• Remove the lid from the jar of pistachio cream and microwave for 10-20 seconds. Give it a stir until it’s melted and smooth.
  200 grams Pistachio cream
• Pour the pistachio cream on top of the toasted filo (save 2 tablespoons for the decoration) and stir until fully coated. Set aside and leave to cool.
   

Start by making the cookie dough:

• Chop the butter into chunks and place in a large mixing bowl. Beat with an electric mixer or wooden spoon for a few minutes, until it’s soft and broken up but not at the ‘creamed’ stage.
  200 grams Unsalted butter
• Mix in the light brown sugar and white caster sugar until the mixture is combined and looks like wet sand. Try not to over-mix at this stage otherwise the butter will become too soft.
  125 grams Light brown sugar,100 grams White caster sugar
• Mix in both of the eggs. The mixture won’t look very appealing at this stage but don’t worry it will do soon!
  2 large Eggs
• In a separate bowl, whisk the self-raising flour, plain flour, cocoa powder and salt together until combined. Add to the butter mixture and fold to make a thick cookie dough.
  250 grams Self-raising flour,100 grams Plain flour,50 grams Cocoa powder,0.5 teaspoon Salt
• Fold in the chocolate chips.
  100 grams Milk chocolate chips
   

Fill and roll the cookie dough:

• Line a baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
• Break off large heaped tablespoons of cookie dough and flatten in the palm of your hand. Add a teaspoon of the pistachio filling in the middle and wrap the dough around it to make a ball. Repeat until all the dough is used up, you should be able to make 12 cookies in total.
   
• Place the rolled cookies on the baking tin and wrap the tin tightly in foil. Freeze for 90 minutes (or 60 minutes should do the trick if you’re in a rush!).

Bake the cookies:

• Towards the end of the freezing time, preheat the oven to 200°C fan / 220°C conventional. Line a large baking tray with greaseproof paper and place the tray in the oven for 5 minutes to heat up. The heated tray will give the cookies a crisp outside but gooey middle.
• Place 4-5 frozen cookies on the preheated tray, leaving space between each.
• Bake for 12-15 minutes until firm on the edge but soft in the middle. The cookies should still be thick with little spread. You can use a round cookie cutter to scoot them into shape.
• Leave the cookies to cool on the baking tray for 15 minutes.

Decorate the cookies:

1. Remove the lid from the jar of pistachio cream and microwave for 10-20 seconds. Give it a stir until it’s melted and smooth.
2. Pipe or drizzle the melted pistachio onto of the cookies. Then tuck in and enjoy!