Milk chocolate kunefe cookies

Cut the kunefa dough into pieces with kitchen scissors, then chop to half a centimetre or less.

Melt the butter, add the chopped kunefa and stir constantly, breaking up clumps, until browned and crisp.

Remove from the pan and cool completely.

Melt the chocolate in the microwave in 30 second bursts, stirring between, about two minutes in all, until smooth.

Mix the chocolate into the kunefa gently without crushing it.

Portion with an ice cream scoop onto a parchment-lined tray and flatten fairly thick with a measuring cup, rounding the edges.

Sprinkle ground pistachios on each and press lightly; refrigerate to harden.