Ingredients
Scale
- 110 gm unsalted butter softened at room temperature
- 50 gm muscovado sugar (substitute with regular sugar)
- 0.5 tsp salt
- 125 gm cake flour (substitute with all purpose flour sifted with 1 tsp corn flour or arrowroot starch and half teaspoon baking powder)
- 25 gm 100% cacao powder unsweetened (we recommend Valrhona but feel free to use whats available)
- 0.5 tsp ceylon cinnamon powder (substitute with one tea spoon vanilla paste else skip)
- 30 gm peeled pistachios (bring water to a boil, add pistachios, boil 1 to 2 minutes and skins will be coming off or ready to come off – strain out and rub gently in a towel till peeled, then dry them with the towel)
Instructions
- Add the softened butter, sugar and salt to a bowl and mix then beat with a rubber spatula to cream the mixture.
- Add the flour, cacao powder and ceylon cinnamon powder and mix together gently till combined (do not knead)
- Add pistachios and fold them in
- Bring dough together and on a dusted board roll out using two hands gently in a log
- Refrigerate the log for 15 to 30 minutes
- Meanwhile pre-heat oven to 350F
- Line cookie pans or baking sheets with baking paper
- Remove the log and cut out approximately 5 to 7 mm thick discs
- Gently round off the edges (the bottom side could go a bit flat while cutting) and add to the pan spaced 1 inch apart
- Bake for 10 minutes making sure to rotate pan at 6 minutes
- Remove pan – cookies will look soft and slightly risen near the centre, do not disturb them and let them settle down and cool in the pan for 3 to 5 minutes
- Transfer using flat offset spatula to a wire rack and let them cool completely. The flavors will intensify as they cool and so will their structure, they will go from fragile to done without ending up being too stiff
- Enjoy with your coffee or a glass of milk, but remember these are not the dunking kind as they are made to be very delicate
- Prep Time: 15 mins
- Cook Time: 20 mins