Chocolate, pistachio and cardamom cookies recipe
When I make a vegan bake, I don’t want to compromise on flavour or texture, and these cookies are a lovely example of that. The delicate flavour of cardamom and the richness of dark chocolate and pistachios means these are a riot in every mouthful.
Ingredients
- 120 g vegan butter, softened
- 170 g light soft brown sugar
- 1 pinch fine sea salt
- 275 plain flour (all-purpose)
- 1.5 tsp ground cardamom
- 1 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 70 ml almond milk
- 300 g vegan dark chocolate (70% cocoa solids), roughly chopped
- 60 g pistachios, finely chopped
- 4.2 oz vegan butter, softened
- 6 oz light soft brown sugar
- 1 pinch fine sea salt
- 275 plain flour (all-purpose)
- 1.5 tsp ground cardamom
- 1 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 2.5 fl oz almond milk
- 10.6 oz vegan dark chocolate (70% cocoa solids), roughly chopped
- 2.1 oz pistachios, finely chopped
- 4.2 oz vegan butter, softened
- 6 oz light soft brown sugar
- 1 pinch fine sea salt
- 275 all-purpose flour
- 1.5 tsp ground cardamom
- 1 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 0.3 cup almond milk
- 10.6 oz vegan dark chocolate (70% cocoa solids), roughly chopped
- 2.1 oz pistachios, finely chopped
Details
- Cuisine: Indian-inspired
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 20
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Line two baking sheets with nonstick baking paper.
- Put the butter in a bowl with the sugar and salt and beat it together with an electric whisk for 2 minutes until smooth and creamy.
- Sift the plain flour into another bowl with the cardamom, baking powder and bicarbonate of soda and mix it together.
- Add the milk to the butter bowl followed by the flour mixture and then the chocolate and pistachios. Fold it all in and bring it together into a soft dough.
- Take a lemon-sized portion, shape it into a circle and place it on a prepared sheet. Repeat to form all the cookies, leaving enough room between them for the cookies to spread when baked.
- Bake for 15 minutes and let them sit on the tray for 2 minutes before transferring to a wire rack.
- Store in an airtight container for 3–4 days.
Easy Baking by Chetna Makan is published by Hamlyn (£20)(www.octopusbooks.co.uk) Photography is by Nassima Rothacker.
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