Wow! Can you believe it’s already March this week! I am very happy about Spring being just around the corner, today we got to a temperature of 12°C which is very exciting compared to a few weeks back when we’d be lucky getting a high of 0°C!!
March is also my son’s birthday so keep an eye out for his birthday cake and it is Mother’s Day in England where I have lots of Mummy friends, so there will definitely be a post for that.
Soooo… Chocolate & Pistachio cookies came about a long, long time ago (before kiddies) when I used to work in an office. Every time I took something homemade into work my boss would ask ‘Are there pistachio’s in that?’. He really, really loved them but they were not something that I would have jumped at the chance to use, especially as they are not the cheapest nut out there. They have a very subtle flavour but I do love the pop of green with the chocolate brown, just like the start of spring.
Chocolate & Pistachio Cookies
115g butter (softened)
150g caster sugar
180g plain flour
20g cocoa powder
1/2tsp baking powder
60g pistachios (chopped) Halve or quarter them depending on the size you buy
Preheat the oven to 175°C
Line 2 baking tray s with parchment paper (baking paper)
Beat the butter and sugar until light & fluffy.
Add the egg and beat well.
Sift the flour, cocoa and baking powder and mix until just combined.
Add pistachios and mix for a few seconds.
Roll the mixture into balls. I made mine 25g each and place them about 5cm apart on the baking tray. Do not flatten the balls they will spread when they cook.
Bake for 10-12 minutes. If you touch the top gently it will feel dry but still be soft, they will harden as they cool.
Place baking tray onto a wire rack to cool.
Enjoy your cookies!
Please don’t forget to tag #sprinklesinthewild if you give this recipe a go.