Monday, 09 January 2012
Chocolate & Pistachio Kicks
Anyone fancy trying some biscuits with an unusual, but feisty, mix of flavours? Jon wanted me to bake some chocolate and pistachio biscuits for him, but he asked me to use less sugar, so I looked into adding some spices instead. Having done some online research, I added cardamom and cayenne pepper...:)
And here they are:
I call these biscuits Chocolate and Pistachio Kicks. I'm not a fan of pistachios but I do quite like the spicy kick these biscuits have! I think Jon was initially a little startled by the taste, but he seems to have acquired a liking for them after a few bites!
If you'd like to try them for yourself, here's my recipe:
- 150g unsalted butter
- 1 tsp vanilla essence
- 50g light mascovado sugar
- 150g plain flour (I used a bit of wholemeal flour, too)
- 1 tsp ground cardamom
- 1/4 tsp ground cayenne pepper
- 25g cocoa
- 60g chopped pistachios
- 100g organic, Fairtrade dark chocolate
- 20g unsalted butter
- 30g chopped pistachios
- Line a shallow square or rectangular baking tray with greaseproof baking paper.
- Set your oven to about 160°C (NOTE: I use a fan-assisted oven which seems to cook things quicker than most recipe books expect - depending on your oven, I expect the temperature ought to be between 160-180°C).
- Place the 150g butter, vanilla essence and sugar into a bowl and beat until fully mixed.
- Sift the flour, spices and cocoa together.
- Add the 60g pistachios and the dry ingredients to the mixture and stir with a wooden spoon (NOTE: you may need to use your hands as the mixture will be quite stiff).
- Spoon out the mixture onto the baking tray, and flatten it in roughly the shape of a square.
- Bake in the oven for about 12-15 minutes (it should be firm but slightly spongy to touch).
- Leave it to cool in the tin whilst you make the topping.
- Melt the chocolate and 20g butter together in a saucepan over a low heat.
- Once fully melted and mixed together, pour over the biscuit.
- Sprinkle the 30g pistachios over the top quickly.
- Leave to set.
- Cut into squares (I made twelve), and then, if these are too big, cut diagonally to make (twenty-four) triangles.
- Move them carefully to a plate and arrange prettily.
I hope you enjoy these Chocolate and Pistachio Kicks! They're certainly more exciting than your average biscuit! :)