Molten Double Pistachio & Vanilla Cookies

Start by making the pistachio filling. Split the vanilla pod in half lengthwise and scrape the seeds out into a medium mixing bowl. Add the pistachio cream and mix to combine. Set aside the pod.

Line a baking tray with baking parchment. Using a spoon, scoop out 12 blobs of the vanilla pistachio cream onto a tray. Place the tray in the freezer for 1-2 hrs until the cream has fully solidified.

Meanwhile, leave the empty vanilla pod in a warm place for 2 hours to dry out, or pop it in a preheated oven at 160°C for 10 mins. Set aside until you're ready to make the cookie dough.

For the cookies, roughly chop the pistachios and white chocolate. Heat the butter and pistachios in a saucepan set over a low heat, stirring, until the butter has melted. Transfer to a mixing bowl and leave for 3-5 mins to cool.

Add the light brown sugar and the deseeded vanilla pod to a blender and blitz until the vanilla pod has fully broken down into the sugar.

Stir the vanilla sugar, egg and extra egg yolk through the cooled melted butter. In a separate bowl, whisk together the flour, baking powder, bicarb and salt.

Tip the dry ingredients into the wet ingredients and mix to combine until a dough forms. Stir through the chopped white chocolate. Cover the dough with cling film and chill in the fridge for at least 30 mins.

Line two baking trays with baking paper and remove the frozen pistachio cream from the freezer.

Divide the dough into 12 pieces, about 72-74g each, and use your hands to roll it into balls. Flatten each cookie dough ball, press a frozen puck of pistachio cream into the middle and wrap the dough around. Place on the lined baking tray and repeat until all the cookies are formed. Cover with cling film and place in the freezer for at least 30 mins, or overnight.

Preheat the oven to 190°C. Once hot, slide the cookies in and bake for 10-15 mins until golden brown. Remove and tap on the counter to deflate. Let them cool before tucking in.