Chocolate, pistachio and cardamom cookies recipe

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These rich and decadent chocolate cookies are given a delicious nuttiness through chopped pistachios and a warming spice through cardamom. See method

  • Serves 8 (makes 16 cookies)
  • 10 mins to prepare and 10 mins to cook
  • 230 calories / serving

Ingredients

  • 200g (7oz) dark chocolate
  • 75g (3oz) unsalted butter
  • 250g (8oz) light muscovado sugar
  • 2 eggs, beaten
  • 50g pistachios, roughly chopped
  • 10 cardamon pods, seeds removed and ground
  • 150g self-raising flour

Each serving contains

  • Energy

    960kj
    230kcal
    12%
  • Fat

    12g 17%
  • Saturates

    6g 30%
  • Sugars

    20g 22%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 29.3g Protein 3.5g Fibre 1.9g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Break the chocolate into pieces and place in a heatproof bowl over a saucepan of simmering water until melted. Take off the heat. Using a hand mixer, cream the butter and sugar until smooth and creamy, before gradually incorporating the beaten eggs.
  2. Fold in the melted chocolate, flour, ground cardamon and chopped pistachios, then spoon the mixture onto a tray lined with baking paper. Bake for 10 minutes, remove from the oven and set aside to cool for a couple of minutes before transferring to a cooling rack.

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