Recipes
Chocolate and pistachio cookies
Replace the pistachios with your own choice of nuts – try almonds, brazils or pecans
Replace the pistachios with your own choice of nuts – try almonds, brazils or pecans
(2 votes)
Cook: 15 Mins
Serves: 10
Price: 23p per serving
Nutritional Information
Each 47g serving contains
Energy
445kj
226kcal
445kj
226kcal
11%
Fat
11.8g
11.8g
Med
17%
17%
Saturates
6.6g
6.6g
Med
33%
33%
Sugars
20.7g
20.7g
High
23%
23%
Salt
0.19g
0.19g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
946kj/226kcal
Typical energy values per 100g:
946kj/226kcal
Ingredients
275g pack Chosen by you Great To Bake Double Choc Chunk Cookie Mix
25g margarine
75g milk chocolate
75g white chocolate
15g pistachio nuts, finely chopped
Method
1
Preheat the oven to 180C/ 160C Fan/Gas 4. Make up the cookie mix with the margarine, according to the packet instructions – but dividing up into 10, not 6 – then bake.
2
While the cookies are cooling, put the milk chocolate in a heatproof bowl and set over a pan of barely simmering water (don’t let the water touch the bowl). Stir occasionally until melted, then remove the bowl and cool a little. Repeat for the white chocolate. Or, melt in the microwave on the highest heat for 45-90 secs.
3
Dip the cookies into either the milk or white chocolate, then put on baking paper. Drizzle over the rest of the chocolate with a teaspoon, using the opposite coloured chocolate to the dipped part. Sprinkle with the nuts and leave to set.