Chocolate Pistachio Biscuits
The longer you leave the dough in the fridge, the crispier these biscuits will be
Makes enough for: 28 biscuits
Ingredients
- 200 g butter, softened
- 100 g fructose
- 2.5 mls vanilla extract
- 300 g flour
- 50 g dark chocolate, roughly chopped
- 50 g raw pistachios, roughly chopped
Method
- Place the butter, fructose and vanilla into a stand mixer bowl, and whisk until pale and fluffy
- While whisking, add the flour one tablespoon at a time, and mix until just combined
- Add the chocolate and pistachios and beat to combine on a low speed
- Divide the dough in half and place each half onto a piece of cling film
- Wrap each piece tightly in the cling film and then roll into a sausage shape, 5cm in diameter
- Secure the edges of the cling film then place into the fridge for a minimum of three hours (overnight is better)
- Remove one of the batches of dough from the fridge and leave to soften slightly
- Unwrap the dough and cut the log into rounds 1cm thick * and place the biscuits onto a lined baking tray, well spaced apart
- Place the tray into the fridge while you preheat the oven to 180° Celsius
- Place the tray into the oven and bake for 20 minutes
- Remove the tray from the oven, transfer the biscuits to a wire rack and leave them to cool completely
- You can make the second batch straight away, or leave them in the fridge and bake them when the first batch have been devoured **
Notes
* If you make them thicker, the biscuit will not be as crispy and the nuts will not roast as much.
** The dough is easier to work with if left in the fridge overnight to rest. This way, the flour is properly hydrated and the gluten has relaxed. The biscuits will spread less, the longer the dough is left in the fridge.
** The dough is easier to work with if left in the fridge overnight to rest. This way, the flour is properly hydrated and the gluten has relaxed. The biscuits will spread less, the longer the dough is left in the fridge.