2020-04-01 Good Housekeeping South Africa

62 GH SPECIAL RECIPE EDITION 2020

Choco-nutty

Slice & Bakes

Active Time 20 minutes Total

Time 30 minutes, plus chilling

Makes 40 cookies

1 cup cake flour

½ cup cocoa powder

¼ tsp bicarbonate of soda

¼ tsp salt

½ cup unsalted butter,

at room temperature

½ cup sugar

2 tsp vanilla extract

1 large egg

½ cup shelled unsalted

pistachios, chopped

1. In a medium bowl, whisk
   together flour, cocoa,
   bicarbonate of soda and salt.


2. Using an electric mixer, beat
   butter and sugar on medium
   speed until light and fluffy
   (about 3 minutes). Reduce
   mixer speed to low and beat
   in vanilla and egg to combine.
   Add flour mixture, beating until
   just incorporated.


3. Divide dough in half; using
   clingwrap to guide, roll into
   2 logs, about 20cm long and
   3,8cm in diameter. Roll in
   pistachios to evenly coat, then
   wrap in clingwrap. Refrigerate
   until firm (at least 1 hour).


4. Heat oven to 180°C. Line
   2 baking trays with baking
   paper. Slice dough into
   0,6cm-thick rounds and
   transfer to prepared baking
   trays. Bake until tops feel sandy
   to the touch (11 to 13 minutes).
   Cool on trays for 2 minutes,
   then transfer to wire racks to
   cool completely.
   EACH COOKIE About 230kJ,
   1g protein, 3g fat (1,5g
   saturated), 6g carbohydrate,
   1g fibre, 20mg sodium.

0420_GHE_052_067 let's celebrate.indd 11 2020/03/10 10:10 AM

62 GH SPECIAL RECIPE EDITION 2020

Choco-nutty

Slice & Bakes

Active Time 20 minutes Total

Time 30 minutes, plus chilling

Makes 40 cookies

1 cup cake flour

½ cup cocoa powder

¼ tsp bicarbonate of soda

¼ tsp salt

½ cup unsalted butter,

at room temperature

½ cup sugar

2 tsp vanilla extract

1 large egg

½ cup shelled unsalted

pistachios, chopped

1. In a medium bowl, whisk
   together flour, cocoa,
   bicarbonate of soda and salt.


2. Using an electric mixer, beat
   butter and sugar on medium
   speed until light and fluffy
   (about 3 minutes). Reduce
   mixer speed to low and beat
   in vanilla and egg to combine.
   Add flour mixture, beating until
   just incorporated.


3. Divide dough in half; using
   clingwrap to guide, roll into
   2 logs, about 20cm long and
   3,8cm in diameter. Roll in
   pistachios to evenly coat, then
   wrap in clingwrap. Refrigerate
   until firm (at least 1 hour).


4. Heat oven to 180°C. Line
   2 baking trays with baking
   paper. Slice dough into
   0,6cm-thick rounds and
   transfer to prepared baking
   trays. Bake until tops feel sandy
   to the touch (11 to 13 minutes).
   Cool on trays for 2 minutes,
   then transfer to wire racks to
   cool completely.
   EACH COOKIE About 230kJ,
   1g protein, 3g fat (1,5g
   saturated), 6g carbohydrate,
   1g fibre, 20mg sodium.