White Chocolate, Pistachio & Lemon Myrtle Cookies

I love to make use of my collection of Native Australian Spices from Herbies. Came up with this cookie one day and everyone loved the combination. This makes aboout 16 cookies. I usually double the recipe and freeze half of the dough for another day.

125g unsalted butter (at room temp)
1/4 cup packed brown sugar
1/4 cup castor sugar
1 egg
1 teaspoon vanilla
1 & 1/4 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon ground lemon myrtle
pinch salt
80g pistachio nuts
1 packet white chocolate chips (I use Nestle)

Preheat oven to 180deg and line a baking tray with baking paper.

Cream the butter and sugar together until well combined. Add the egg & vanilla and mix well.

Sift the flour, baking powder, salt & lemon myrtle and place in the bowl with the butter egg mixture. Add the nuts and chocolate chips. Combine all until a dough forms (but don't overwork it).

Drop tablespoons of the dough onto the baking tray and press down with a fork. You should leave a 2cm gap between each cookie.

Bake for 12-15mins until golden brown.