Easy-peasy butter cookies
Baking does not have to be intimidating – the dough for these delicious cookies comes together in minutes, and it only needs to chill in the fridge (literally) for a bit before you can pop them in the oven for a bite of heaven…
Chocolate & pistachio cookies
Ingredients:
- Plain flour: 550 g
- Pinch of salt
- Unsalted butter: 350 g, cut into pieces
- Caster sugar: 250 g
- Dried cranberries: 60 g, roughly chopped
- Pistachios: 60 g, roughly chopped
- Chocolate dip (optional)
- White chocolate: 250 g
- Dark chocolate: 100 g
Instructions:
- Place the flour and salt in a mixing bowl.
- Add the butter and rub with your fingers until it resembles breadcrumbs.
- Add the sugar and work it until the dough is formed, using a sprinkle of cold water to bring the dough together if needs be.
- Mix in the cranberries and pistachio nuts.
- Divide into three balls, cover with cling wrap and freeze until needed, or chill in the fridge.
- Remove one of the dough portions from the freezer/fridge and allow to thaw slightly.
- Slice into 12 rounds and place on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 180° C for about 12–15 minutes until slightly golden.
- Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.
- Melt the two chocolates (separately) in a double boiler and mix them to create a marbled mixture (optional, you can also just dip the cookies in the different melted chocolates).
- Dip the cookies into the mixture and place on the cooking rack again until set.
Cook’s note:
You could make cookies with one half of the dough and biscuits with the other half. For the former, just roll pieces of the dough into small balls and press slightly flat with a fork. For the latter, roll the dough out between two pieces of baking paper until thin enough to cut out the desired shapes with cookie cutters.
No time for baking?