When the weather cools down there is nothing I look forward to more than a cup of tea and a biscuit. I mean who doesn’t love that combo? Total winter comfort right there!
I try to make sure I have a stash of some type of biscuit in the cupboard for days days like today (hello 11 degrees). I love them, my little one loves them and my hubs does too. And if you’re in a hurry you can make them without the chocolate and pistachio topping, they are still super tasty and probably easier for the kids to manage. Why don’t you do what I do and ice half of them and leave half plain, it’ll save time (and money too) – bonus!!
Hope you enjoy this snack on a cool Winter’s day as much as I do. These could be a new favourite for me.
INGREDIENTS
1 ½ cups wholemeal flour
½ cup coconut sugar
2 tbsp cacao
½ cup oil or your choice (I used peanut oil)
1 egg
1 tsp vanilla essence
1 tsp baking powder
½ tsp bicarb soda
60g 90% (or more) dark chocolate
50g pistachios
METHOD
1. Preheat oven to 180 degrees
2. Combine the wholemeal flour, cacao, baking powder and bicarb soda in a mixing bowl. Set aside
3. In a food processor (or with a hand mixer) whisk together the oil, coconut sugar, egg and vanilla for approx 30 seconds or until smooth. Then gradually add the the flour mixture until well combined.
4. Using a tablespoon scoop the mixture and roll into balls, then press down onto a prepared baking tray before flattening. Repeat until all the mixture is used.
5. Bake in the oven for 10-12 mins or until firm to your liking. Remove and allow to cool on a wire rack
6. Shell and roughly chop the pistachios and melt the dark chocolate
7. Once the cookies have cooled, gently dip them into the melted chocolate before sprinkling with the chopped pistachios and allowing them to set.
8. Enjoy them fresh or store in an airtight container for up to 7 days