• Pre heat oven to 160c and line 2 baking sheets with baking paper.
• In a stand mixer or bowl for a hand mixer, place in your butter and icing sugar.
• Beat the butter and sugar until light and creamy.
• Add in your cocoa powder, salt and flour and beat until everything is well combined and a dough forms.
• Remove the dough onto a piece of baking paper or floured surface and roll to 1/2cm (less than 1/4 inch) thick.
• Use a 5cm round cutter (or cutter of your choice) and cut the cookies.
• Place onto baking sheets and place in the oven for 15 - 17 minutes.
• Remove from the oven and set aside to cool.

Pistachio Ganache

• Place your white chocolate in the microwave for 20 seconds at a time until it is mostly melted.
• Give the white chocolate a good mix till it is fully melted and add in the pistachio spread.
• Mix well and put aside to set.
• When the cookies are cool, place the ganache into a piping bag (if your ganache is too runny you can place in the fridge for a few minutes, if it is too firm place it in the microwave for a few minutes). Pipe a mound into the centre of half the cookies. Place the other half cookies on top of each filled cookie.
• Drizzle with left over ganache.