Chocolate & Pistachio Cookies

These are simple, crumbly and delicious.  The cookie dough is a good one for rolling up in baking parchment in a cylinder shape and storing in the freezer so you can slice off cookies when you need emergency biscuits...that's a thing you know.


Preheat oven to 180°C/Fan 160°C/Gas Mark 4.  

Cream butter, sugar and extract together in a bowl until light and fluffy.  Stir in flour, salt and ground pistachios.  Roll out on a lightly floured surface to the approximate thickness of a one pound coin.  Use a 6 cm round cutter (actually use any size you like!) to cut out circles and place on a baking sheet lined with baking paper.  Bake for 12-15 minutes until golden brown.  Remove from oven and place on a wire rack to cool.  Melt the chocolate in a bowl over a simmering pan of water and then dip the biscuits halfway into the chocolate.  Return to the baking tray, sprinkle with the chopped pistachios and then sit and debate how many you need to hide from the children for yourself...

50g caster sugar

100g unsalted butter

110g plain flour (sieved)

65g ground pistachios

½ tsp vanilla extract

Pinch of salt

100 dark chocolate (chopped)

30g chopped pistachios

Cooking time
12-15 minutes

Difficulty level