Dark Chocolate and Pistachio Biscuits

Chocolate and Pistachio Biscuits

These delectable biscuits are super easy to make and are great mid morning with a cup of tea or coffee.

Ingredients (Makes 14)

225g plain flour
175g unsalted butter (softened)
100g golden caster sugar
100g dark chocolate chips
50g pistachios (chopped)

Method

1. Mix the butter and sugar together until thoroughly combined.

2. Stir in the flour using a wooden spoon until the mixture becomes a dough.

3. Add the chocolate chips and pistachios and knead briefly to evenly distribute throughout the dough.

4. Line two baking sheets with baking parchment.

5. Divide the biscuit dough into 14 pieces, roll each piece into a ball. Then, place the balls of biscuit dough on the lined baking sheet and flatten until about 1cm thick.

6. Place both the baking sheets in the fridge to allow the uncooked biscuits to firm up, chill for at least 1 hour.

7. Pre heat the oven to Fan 160c.

8. Oven bake the biscuits for about 20 to 25 minutes, the biscuit will be pale gold when cooked.

9. Leave on the baking sheets for 10 minutes then transfer to a cooling rack to finish cooling.

Tea and biscuits

Tea and biscuits

I really hope you enjoy making these biscuits and eating them too of course. Let me know what you think by leaving a comment in the box below.

Until next time.

Julie

I’ve entered this recipe in #recipe of the week with A Mummy too.

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I’ve entered this recipe in the Tea Time Treats monthly challenge organised by Kate at What Kate Baked and Karen at Lavender and Lovage.

Tea Time Treats

Festive Chocolate Bark

Pistachio and Cranberry Milk Chocolate Bark

Festive Pistachio and Cranberry Milk Chocolate Bark

When I found a Christmas chocolate bark mould in Lakeland, I instantly thought it would be great for making edible Christmas gifts. I’ve topped the chocolate barks with pistachios and cranberries, as I think they look Christmassy but feel free to choose other dried fruits and nuts. The chocolate barks are absolutely lovely gift wrapped in cellophane bags tied with a festive ribbon. They are ideal for popping in your child’s Christmas stocking, or giving to the class teacher or even as a token present for a work colleague. Whoever you make them for, I’m sure the lucky recipient will be very grateful indeed. After all, who doesn’t like chocolate really.

Festive Pistachio and Cranberry Milk Chocolate Bark

Ingredients (Makes 2)

200g milk chocolate
25g dried cranberries
15g pistachios (chopped in half)

Method

1. Break up the chocolate and place in a bowl over a saucepan of simmering water, making sure the bowl doesn’t come into contact with the water. Melt the chocolate over the low heat.

2. Once melted remove from the heat.

3. Place the mould on a chopping board, for stability. Then, pour the melted chocolate into the mould. Use a spatula to ease the chocolate in place. Then bang the chopping board onto the work surface to disperse any air bubbles.

4. Next, scatter the pistachios and cranberries carefully on top of the melted chocolate.

Milk Chocolate, Cranberry and Pistachio a Festive a Bark all prepared

Festive Pistachio and Cranberry Milk Chocolate Bark all prepared

5. Allow to cool completely at room temperature and then refrigerate if necessary before you release the bark from the mould.

6. Place in cellophane bags and tie with a festive ribbon.

Gift wrapped Festive Chocolate Bark

Gift wrapped Festive Chocolate Bark

There you have it, beautiful festive edible gifts that everyone will enjoy. Assuming they like chocolate that is!

Until next time.

Julie

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