Baking Advent Calendar day 20

A few days ago I noticed on Twitter that #nationalcookieday was trending, so I posted a picture of some chocolate and pistachios cookies that I’d baked. As they got lots of positive feedback I thought that I’d share them here for Baking Advent Calendar day 20. I often bake these as they keep for up to a week in an airtight container. Ideal if you want to bake a batch at the weekend and then use then in lunchboxes during the week.

If you’ve ever looked at my Twitter feed you’ll know that there’s lots of baking photos on there. I like to share what I’m making and really appreciate the feedback that i get. This started when I first got involved with #twitterbakealong. Every week there is a challenge posted and a whole community of bakers produce and share their own version of whatever task has been set. It’s great fun and if you’re looking for a way of boosting your baking skills and making some like minded contacts I thoroughly recommend it. It doesn’t matter if you’re a complete novice or quite skilled. No one is judgemental and the whole thing is very supportive. 

This recipe produces twelve good size cookies

Ingredients

• 125g dark chocolate
• 50g unsalted butter
• 1 egg
• 85g light brown soft sugar
• 30g strong white bread flour
• 0.25tsp baking powder
• pinch of salt
• 100g pistachios, roughly chopped

Method

• Preheat the oven to gas mark 6 and line a baking tray.
• Melt the chocolate and butter in a bowl over some simmering water.
• Whisk the egg and sugar until thick and fluffy.
• Fold the melted chocolate into the egg mix. Then fold in the flour, baking powder and salt.
• Put the dough in the fridge for 15 minutes. You want the dough to firm up but not to become too set.
• Divide the dough into 12 and roll each piece into a ball.
• Spread the chopped pistachios on a tray and roll the dough balls through them until they are coated.
• Place the pistachio covered balls on the baking tray. Leave a gap of at least 5cm between them as they will spread as they bake.
• Bake for 8 to 9 minutes. Remove from the oven and let the cookies cool completely before you remove them from the tray. 
• Once cooled they will be easy to move but the centre of the cookies will still be quite soft.